Kim Dae-seok's Red Snapper Grilled

Name: Kim Dae-seok's Red Snapper Grilled
Cook time: 75 min
Total time: 75 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Red Snapper 1 fish (800~900g); Mirin 3 tablespoons; Natural Sea Salt 1 tablespoon; Tempura Flour 3 tablespoons; Vegetable Oil Generously

Grilled fish dish made by scoring a red snapper, seasoning with mirin and salt, coating lightly with tempura flour, then grilling like frying for a crispy exterior and moist interior.

1 hr 15 min Difficulty Easy Meat & mains

Main ingredients

Red SnapperTempura Flour

Ingredients needed 2 servings

Red Snapper 1 fish (800~900g)

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Red Snapper Tempura Flour

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Kim Dae-seok's Red Snapper Steamed with Perilla Seed Sauce

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Mirin 3 tablespoons

Natural Sea Salt 1 tablespoon

Tempura Flour 3 tablespoons

Vegetable Oil Generously

Recipe

Thaw the red snapper and rinse thoroughly. Use scissors to cleanly trim off the fins and tail.
Starting from the dorsal side, make diagonal cuts about 2cm apart, deep enough to allow seasoning to penetrate the flesh evenly.
Pour 3 tablespoons of mirin over the surface of the fish and into the slits, ensuring even coverage to neutralize fishy odor.
Sprinkle 1 tablespoon of natural sea salt into the slits, spreading it well into the inner parts. Let marinate for 1 hour to allow the flavor to penetrate deeply.
Spread tempura flour on a wide tray. Place the marinated red snapper on top and gently coat both sides evenly with flour.
Heat a large skillet over high heat. Add generous amounts of vegetable oil so the fish cooks evenly without burning and achieves a golden-brown color.
Once the pan is sufficiently heated, place the red snapper in and grill over medium-high heat, turning frequently as if frying, until crispy on both sides.

Trim fins and make diagonal cuts in the flesh at 2cm intervals.
Coat with mirin and sprinkle salt into the slits; marinate for 1 hour.
Lightly coat the surface with tempura flour, then grill on both sides in a pan with plenty of oil until golden brown.

Cooking tips

Marinating the fish with salt at least one hour before grilling allows osmotic pressure to firm up the flesh and greatly enhances its savory depth.
Using tempura flour instead of regular flour helps absorb excess moisture and impurities, resulting in a richer, more crisp texture.
If your home skillet is smaller than the fish, do not force it in—cut the red snapper in half to ensure even oil distribution and proper cooking.
Use plenty of oil without hesitation—this ensures the crust remains intact and results in a higher-quality grilled fish dish.

Recommended for

Those who want to enjoy a premium sushi-restaurant-style grilled fish at home with a crispy exterior and juicy interior.
People curious about the technique for preparing and grilling large fish like red snapper without any fishy smell.

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Kim Dae-seok's Red Snapper Grilled

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Ingredients needed 🛒2 servings