Broiled Branzino

Salted and broiled is the main way Koreans eat all kinds of fish. You score the fish deeply, salt the fish overnight in the refrigerator to dry it out slightly—any fish will do, but I like branzino—then broil it till it sizzles. It’s served as the main course of a meal, meant to be shared at the table surrounded by many banchan, plus individual bowls of rice for each diner.