Yoon Yi-ryeon's Grilled Flatfish
A grilled flatfish with a thin starch coating that makes the outside crispy and the inside moist, cooked cleanly without the flesh breaking apart.
Ingredients needed 2 servings
Recipe
Cooking tips
- When grilling fish, flipping too often can easily tear the flesh, so it's safe to flip only when the bottom is fully browned and firm.
- Using starch powder instead of flour locks in moisture, prevents oil splatter, and gives a much crispier texture.
Recommended for
- Those who struggle with fish flesh breaking apart or skin sticking to the pan when grilling fish.
- Those who want a non-fishy, crispy white fish grill that kids love.
- Those who want to make restaurant-quality grilled fish with minimal ingredients and simple cooking tips.
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