Lee Hye-jung's Grilled Pomfret

Name: Lee Hye-jung's Grilled Pomfret
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 pomfret; 3 stalks scallions; 2 tbsp Jin-ganjang; 1 tbsp vinegar; 2 tbsp water; 1 tbsp maesil extract (or fruit enzyme syrup); a little sugar; a little lemon juice; cooking oil, as needed

Grilled pomfret finished by pouring a sweet-and-sour soy sauce over the golden-brown fish, simmering it down, and topping generously with chopped scallions

20 min Difficulty Easy side dish

Main ingredients

pomfret scallions Jin-ganjang vinegar

Ingredients needed 2 servings

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pomfret scallions Jin-ganjang vinegar

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A grilled mackerel recipe that eliminates the fishy smell and maximizes savory flavor by cooking it with aromatic vegetables like large green onion and onion in the pan.

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1 pomfret

3 stalks scallions

2 tbsp Jin-ganjang

1 tbsp vinegar

2 tbsp water

1 tbsp maesil extract (or fruit enzyme syrup)

a little sugar

a little lemon juice

cooking oil, as needed

Recipe

Remove the innards and fins from the pomfret, wash it clean, and score deeply on a diagonal.
Mix Jin-ganjang, vinegar, water, maesil extract, sugar, and lemon juice to make the soy sauce mixture.
Heat a pan with cooking oil, place the pomfret in, and grill until the outside is crispy and golden brown.
When the pomfret is nearly cooked, pour the prepared soy sauce mixture around the edge of the pan and simmer so the flesh absorbs the seasoning.
Transfer the pomfret to a plate, top generously with chopped scallions, and finish by spooning the warm soy sauce mixture over it.

Score the pomfret and grill it in an oiled pan until crispy.
Pour in a sauce made by mixing soy sauce, vinegar, maesil extract, and water, and cook it down like a simmer.
Top with chopped scallions and spoon the remaining sauce over to finish.

Cooking tips

Scoring deeply on a diagonal toward the top of the pomfret's body allows the flesh to open up well during grilling, letting the seasoning penetrate deeply.
Pouring the soy sauce mixture at the end of grilling and simmering it briefly eliminates any fishy smell and maximizes savory depth.
Add the scallions after turning off the heat while the sauce is still hot to preserve their pungent, fragrant aroma.

Recommended for

Those who want to enjoy a sweet, salty, and tangy seasoned grilled fish without any fishy smell.
Those who want to prepare a simple yet elegant side dish using seasonal pomfret.

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Lee Hye-jung's Grilled Pomfret

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Ingredients needed 🛒2 servings