Seasoned Broiled Fish Saengsun Yangyumchang Koo Ee Recipes

BROILED FISH

Steps:

• Place fish on a broiler rack that has been coated with cooking spray. Drizzle 3 tablespoons butter over fillets; dust with flour and sprinkle with paprika. , Broil 5-6 in. from the heat for 5 minutes or until fish just begins to brown. Combine lemon juice, parsley, Worcestershire sauce and remaining butter; pour over fish. Broil 5 minutes longer or until fish flakes easily with a fork.

BROILED COD WITH HOISIN GLAZE

Steps:

• Whisk together the hoisin sauce, ketchup, soy sauce, vinegar, sesame oil, garlic and ginger in a large bowl. Add the cod and turn to coat. Cover and refrigerate 1 hour.
• Remove the fish from the refrigerator. Position a rack in the middle of the oven and preheat the broiler. Line a baking sheet with foil. Remove the fish from the marinade, reserving the marinade, and arrange on the pan (if the fillets are skin-on, arrange them skin-side down).
• Broil the fish 4 minutes. Brush with the reserved marinade, making sure to coat the top and sides. Rotate the pan 180 degrees and broil until the fish is charred in spots and flakes easily with a fork, 4 to 5 more minutes.
• Arrange the fillets on a platter. Sprinkle with sesame seeds and sliced scallions.

SAENG SUN JEON (FISH JEON)

Steps:

• Position an oven rack in the center and preheat the oven to 250 degrees F. Line a large plate or a baking sheet with paper towels.
• Slice the fish fillet 1/2 inch thick on a slight bias into pieces that are 1 1/2 to 2 inches long and place on the prepared plate. Pat the slices dry with the paper towels and season with both sides with 3/4 teaspoon salt.
• Prepare your dredging station: Add the flour to a large rimmed plate and whisk the eggs in a shallow medium bowl. Heat a large nonstick skillet with 3 tablespoons of the oil over medium-low heat.
• Working in two batches, dredge each fish slice in the flour, coating well on all sides. Shake off any excess flour, then dip and roll in the egg, making sure to coat thoroughly and with no flour peeping through. (All the slices can be dredged and sitting in flour, but coat one slice at a time in the egg.)
• Carefully lift the egg-coated slice and gently place in the heated skillet. Cook without disturbing until pale golden on the outside, 3 to 4 minutes per side. Transfer the cooked slices to a baking sheet fitted with a wire rack and keep warm in the oven while cooking the second batch. Wipe the skillet clean with paper towels and heat the remaining 3 tablespoons oil before cooking the next batch.
• For the dipping sauce: Combine the vinegar, soy sauce, 2 tablespoons water, sugar and gochugaru if using in a small bowl and whisk until the sugar is dissolved. Serve with the fish jeon for dipping.

SIMPLE BROILED HADDOCK

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and spray with cooking spray.
• Arrange haddock fillets on the prepared baking sheet. Mix onion powder, paprika, garlic powder, salt, black pepper, and cayenne pepper in a small bowl; sprinkle seasoning over haddock. Dot haddock with pieces of butter.
• Broil in the preheated oven until fish is easily flaked with a fork, 6 to 8 minutes. Serve with lemon wedges.

BROILED FISH WITH LEMON CURRY BUTTER

Steps:

• Heat the broiler. In a small saucepan over medium heat, melt butter. Stir in garlic, thyme, curry powder, ginger and 1/4 teaspoon salt; heat until fragrant, about 1 minute. Stir in lemon zest.
• Season fish with salt and pepper and place on a rimmed baking sheet. Pour sauce over fish and broil until fish is flaky and cooked through, about 5 minutes. Top with a squeeze of lemon juice and fresh dill, and serve.