Whole Baked Fish

Name: Whole Baked Fish (Saengsun Yangnyum Gui)
Yield: Serves 2
Cuisine: Korean
Ingredients: 2 tablespoons minced green onion (scallion); 4 tablespoons Seasoned Red Pepper Paste; 1 tablespoon dark sesame oil; 2 tablespoons minced green onion (scallion); 1 whole fish, about 2 lbs (1 kg), such as branzino, red snapper, trout or mackerel, scaled and gutted; 1 whole fish, about 2 lbs (1 kg), such as branzino, red snapper, trout or mackerel, scaled and gutted; 2 teaspoons fine-grain sea salt or kosher salt; 2 teaspoons fine-grain sea salt or kosher salt; 1 whole fish, about 2 lbs (1 kg), such as branzino, red snapper, trout or mackerel, scaled and gutted; 1 whole fish, about 2 lbs (1 kg), such as branzino, red snapper, trout or mackerel, scaled and gutted; 1 whole fish, about 2 lbs (1 kg), such as branzino, red snapper, trout or mackerel, scaled and gutted

Saengsun Yangnyum Gui

Preparation info

Serves
2

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

A spicy sauce, green onions and sesame oil is spread onto the flesh of a whole fish that is baked and finished under the broiler in your oven to create a crispy skin. Substitute a thick fish fillet, skin on, instead of a whole fish if you prefer no bones. Serve with lemon wedges, New Potatoes with Roasted Sesame Seeds and Seasoned Spinach.

Ingredients

Asia
Korea
Fish course
Pescatarian
Gluten-free

Ingredients

Method