I filmed this video in Zihuatanejo, Mexico, a small fishing village in the state of Guerrero. The fish there is so fresh and delicious that I couldn’t resist trying out this simple, tasty, traditional Korean recipe, domi-yangnyeom-gui. It’s fried fish, but what really makes it stand out is the seasoning sauce, where the a mix of savory soy sauce, nutty sesame oil and seeds, and fresh green onion nicely compliments the fish.
This is a very traditional way of enjoying fish in Korean cuisine. Like many Korean side dishes, it’s a little salty, so you always need to pair it with rice.
You can make this with red snapper, yellow corvina, pogy – not just black snapper like I do here. You can also broil, roast, or BBQ the fish, if you don’t want to fry it.
Next time you get some good fish, try this recipe, and let me know how it goes.
ingredients (serves 3-4):
- 1½ pound black snapper (or red snapper), cleaned and salted
- ⅓ cup cooking oil
- 2 tablespoons flour
- 2 teaspoons kosher salt
Seasoning sauce (Yangnyeomjang):
- ¼ cup soy sauce
- 3 green onions, chopped
- 2 garlic cloves, minced
- 1 green chili pepper, chopped
- 1 tablespoon hot pepper flakes
- 2 teaspoons sugar
- 1 tablespoon roasted toasted sesame oil
- 1 tablespoon roasted sesame seeds
- Take the fish from the fridge and pat dry with a kitchen towel. Sprinkle the flour on both sides of the fish.
- Heat up a nonstick pan and add the cooking oil.
- Cook the fish until the bottom turns golden brown. It’ll take about 20 minutes over medium heat. Turn it over with a spatula and cook the other side for another 15-20 minutes until that side turns golden brown, too.
- Combine the seasoning sauce ingredients in a bowl.
- Transfer the fish to a plate and place the seasoning sauce over top of the fish.
- Serve with rice, kimchi, a soup or stew, and more side dishes if desired.
Sukjunamul (mungbean sprouts side dish)
How to clean and salt a snapper:
You can use this method to clean and salt your fish in preparation for making domiyangnyeomgui, or you can simply panfry or BBQ the fish without any seasoning sauce. When I buy a lot of fish I’ll clean and salt them like this, put them all in the freezer, and then thaw them out as I need them.
- Scale the snapper with your knife.
- Cut along the underside of the fish, from the bottom of the head almost all the way to the tail.
- Remove the guts.
- Score the side of the fish diagonally 3-4 times.
- Wash and pat dry with paper towel.
- Sprinkle kosher salt on both sides of the fish evenly.
- Put it in a plastic bag and keep in the fridge at least 1 hour. You can keep it in the freezer if you don’t use it soon.