Korean
Korean - Seafood
Kkongchi 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
- • 4 whole Pacific saury (kkongchi)
- • 1 tbsp coarse sea salt
- • 2 tbsp vegetable oil
- • 1 tbsp soy sauce
- • 1 tbsp mirin
- • 2 cloves garlic, grated
- • 1 tsp gochugaru
- • 1 spring onion, sliced
Preparation Steps
1
Phase 1
Rinse the saury and score each fish twice on one side; the innards are traditionally left in for a bitter note.
2
Phase 2
Sprinkle with salt and rest 15-20 minutes; pat dry.
3
Phase 3
Grill over medium-high heat 5-6 minutes per side until the skin blisters and browns.
4
Phase 4
Warm the soy sauce, mirin, garlic, and gochugaru in a small pan.
5
Phase 5
Brush the sauce over the fish, scatter the spring onion, and serve with rice and kimchi.