Broiled Red Snapper with Korean Chili Sauce
Broiled red snapper is a popular Korean fish recipe. It's topped with Korean chili sauce made with gochujang. So delicious!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole red snapper (well cleaned)
- pinches Korean coarse sea salt
- 3 tbsp Korean chili paste (gochujang)
- 1 tbsp soy sauce
- 2 tsp sugar
- 1 garlic clove (finely minced)
- 1/2 tsp grated fresh ginger
- 2 tsp Korean plum extract (maeshil cheong) (or 1 teaspoon lemon juice)
- 1 tsp sesame oil
- 2 tsp toasted sesame seeds
- 1 green onion (finely chopped)
Instructions
- 1
Cut off the fins and tail from the snapper, and give 2-3 deep slits on each side. Sprinkle with coarse sea salt and set aside. (You can keep the fish in the fridge if not cooking within 30 minutes)
- 2
Preheat the oven to broiler setting.
- 3
Line a broiler-safe pan with foil and place a rack on top. Spray the rack with oil. Place the red snapper on top and pour 1/4-1/2 cup of water in the pan. Place the pan in the oven so that the fish will sit about 4" below the heat source. Broil 8-10 minutes on one side. Flip the fish to the other side and continue to broil until it gets deep brown and the meat looks flaky, about 7-8 more minutes.
- 4
Meanwhile, in a small mixing bowl combine chili paste, soy sauce, sugar, garlic, ginger, plum extract (or lemon juice), sesame oil, sesame seeds, and green onion. Mix well.
- 5
When fish is done, spread the chili mixture sauce over the fish and serve warm with rice.