Grilled Red Snapper with Korean Spices

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Sometimes you see a whole, beautiful fish, and it's just begging to be grilled. This red snapper was that fish. Did I mention our new Korean market has a fish and meat section? Yes, I did. But, I can mention it again. 

I was not looking for fish that day. I bagged up some jumbo shrimp, picked up a few Cornish hens, and then happened to glance over at a bin of ice lined with snapper and cod. The snapper and I made eye contact, and I knew we were going home together. The best part was that the nice, skinny man behind the counter cleaned and gutted the fish for me, with a smile and without an extra charge. 

Seeing as to how this fish came from the Korean market, I decided to make it Korean. No, I didn't look up any recipes, I just figured if I use Korean spices, I can call it a Korean dish. So I created a quick marinade with gochujang, the pepper paste, sesame oil and soy sauce. I poured my marinade all over and inside the snapper. Then I added slices of ginger, garlic and green onion into the fish belly, and a few slices of onion on top, wrapped it in foil, then wrapped it again, and had the husband grill it over medium heat for about 10 minutes per side. 

I have to say, this fish was pretty amazing. A bit spicy, but not too much, it was packed with flavor due to the ginger and garlic. The husband said it was the best fish (any fish) he's had in the last several months. Maybe if I can't learn the Korean secrets to recreate real Korean dishes, I can just make recipes up!

As you can see from the last photo, the two of us polished off this pretty little snapper, along with some Korean side dishes and refreshing beers.  

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