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Kate Heyhoe

Kate's Global Kitchen

by Kate Heyhoe

 

Korean Barbecued Whole Fish

Dear Kate,

I love the eGG (electronic Gourmet Guide—now The Global Gourmet) and frequently use it as a source. I belong to a cooking group. We have been meeting for about 25 years now. Our next meal will be Korean cuisine and since the dinner will be at our house, we will be responsible for the main course.

My problem is that I don't eat meat. I eat seafood and certainly vegetables. Whereas the pictures I have seen of many Korean dishes look wonderful, they often involve meat. If you have a main dish which doesn't contain meat, I would love that recipe. Thanks so much.

Ken
MathMan354@(removed)

 

Dear Ken,

You're right—Koreans love beef. But they also enjoy fish and vegetables in many forms—from raw to pickled, and in this case, grilled. The marinade is similar to that used in Korean pulkogi, a popular beef dish, but marries well with fish or chicken, too. You can grill it outdoors, or use an indoor grill or a very hot broiler.

—KH

 

Korean Barbecued Whole Fish

serves 4

Fish

1 tablespoon sesame oil
3 cloves garlic, chopped
1/2-inch chunk of fresh ginger, chopped
2 to 3 green onions, diagonally sliced
1 tablespoon brown sugar
1 tablespoon toasted sesame seeds, lightly crushed
1 teaspoon crushed red chile flakes
one 1-1/2 pound cleaned and scaled whole fish,
   such as seabass, sole, etc.

Mix all ingredients together except the fish. Cut 4 deep slices diagonally across each side of the fish, then pour the marinade over, working it into the slashes and coating all sides of the fish. Marinate 30 to 40 minutes. Cook over a hot grill or under a very hot broiler, about 5 to 8 minutes per side, depending on the thickness of the fish. Serve hot with rice and kim chee, Korea's favorite pickle dish.

 

You'll find more Korean recipes in the Korea section of our Global Gourmet Site, along with cultural and culinary background information.

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This page originally published as a Global Gourmet Today column in 1998.

Copyright © 2007, Kate Heyhoe. All rights reserved.

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This page modified January 2007


 


 
 

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