Fish Fillets with a Peppery Sweet Glaze

Name: Fish Fillets with a Peppery Sweet Glaze (Saengsun Jorim)
Yield: Serves 4
Cuisine: Korean
Ingredients: ½ lb (250 g) daikon radish, cut into 2 x 1 x ½-in (5 x 2.5 x 1.25-cm) pieces; 1 tablespoon oil, such as canola, vegetable or other neutral oil; 1 tablespoon oil, such as canola, vegetable or other neutral oil; 1 tablespoon oil, such as canola, vegetable or other neutral oil; 1 tablespoon oil, such as canola, vegetable or other neutral oil; Pinch of fine-grain sea salt or kosher salt and fresh ground black pepper, for seasoning; Pinch of fine-grain sea salt or kosher salt and fresh ground black pepper, for seasoning; Pinch of fine-grain sea salt or kosher salt and fresh ground black pepper, for seasoning; 5 green onions (scallions), cut into 2-in (5-cm) pieces; 5 green onions (scallions), cut into 2-in (5-cm) pieces; ⅓ cup (80 ml) water; 1 tablespoon Seasoned Red Pepper Paste; 2 tablespoons sake; 6 tablespoons Sweet Soy Base Sauce; 4 cloves garlic, sliced; One 2-in (5-cm) piece fresh ginger, peeled and sliced; 1½ lbs (750 g) blue fish fillets or other dark-fleshed fish; 1½ lbs (750 g) blue fish fillets or other dark-fleshed fish

Saengsun Jorim

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Mackerel is the fish most commonly used in Korea for this dish. In this recipe its dark oily flesh is balanced with the clean taste of ginger and the crunch of daikon radish. We use the milder blue fish, which is easier to find in U.S. fish markets. Blue fish has grown in popularity over the past few years and makes a good stand-in for the stronger tasting mackerel.

Ingredients

Asia
Korea
Fish course
Pescatarian

Ingredients

Method