Korean
Korean - Seafood
Jangeo Gui
Chef's Menu Description
Sustainably sourced fresh fish fillet pan-seared with a crisp skin, served with garlic herb butter, seasonal vegetables, and lemon.
Ingredients
- • 2 eel fillets (about 600 g), skin on
- • 3 tbsp soy sauce
- • 2 tbsp mirin
- • 1 tbsp sugar
- • 1 tbsp rice wine
- • 2 cloves garlic, grated
- • 1 tsp ginger, grated
- • 1 tbsp toasted sesame oil
- • 1 tsp toasted sesame seeds
Preparation Steps
1
Phase 1
Rinse the eel fillets, pat dry, and score the skin in 2 cm intervals to prevent curling.
2
Phase 2
Simmer the soy sauce, mirin, sugar, rice wine, garlic, and ginger until slightly thickened and glossy.
3
Phase 3
Grill the fillets skin-side down over medium heat 5 minutes until the skin crisps.
4
Phase 4
Brush generously with the sauce, flip, and grill another 4-5 minutes until charred at the edges.
5
Phase 5
Brush once more with sauce, drizzle with sesame oil, and sprinkle with sesame seeds.