Lee Hye-jung's Grilled Pomfret
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
Ingredients needed 2 servings
Recipe
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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