I came across a recipe for some Korean-Style Roasted Fish and fell in love, head over heels, at first sight. Nearly tasting the fish as I viewed it, remembering my one and only visit to Mom's native South Korea, I had to have some. And so I did that. However I opted to broil than oven-roast. No biggie there.
Korean-Style Roasted Fish
adapted from Week of Menus
salted yellow corvina
sesame oil
Slash fish three times on each side and roast in oven set to broil.
Simple, yes? So I went ahead and picked up some yellow corvina. Four of these packages, to be exact.
![](http://1.bp.blogspot.com/_He-xbNUiza4/TE50P8gxP2I/AAAAAAAAFb8/qP7rHJXZt_A/s200/yellow+corvina+in+package.jpg)
Why so many packages of these fish? Because they are small fish. Minus the head and bones, there's not that much there. So I thought.
![](http://2.bp.blogspot.com/_He-xbNUiza4/TE50QYOUFKI/AAAAAAAAFcE/vRRHKwg9ciU/s200/yellow+corvina+on+a+dinner+plate.jpg)
I slashed each of the fish three times on each side. And then noticed something peculiar. There should be a slit across each belly. But there isn't.
![](http://4.bp.blogspot.com/_He-xbNUiza4/TE50RBCDEEI/AAAAAAAAFcM/m7QJLc6YOdQ/s200/yellow+corvina+slashed+three+times.jpg)
Oh my, good golly Miss Molly, oh Lordy Gordy's 40, these fish have yet to be gutted.
I went ahead and gutted and rinsed one before letting Rodney finish with the remaining eleven fish, allowing them to dry on paper towel.
![](http://2.bp.blogspot.com/_He-xbNUiza4/TE50RR08TYI/AAAAAAAAFcU/zfBtPmckHNE/s200/yellow+corvina+gutted+and+rinsed.jpg)
In groups of four, the fish were placed on foil and drizzled with a couple teaspoons of sesame oil.
![](http://3.bp.blogspot.com/_He-xbNUiza4/TE50R6hzYII/AAAAAAAAFcc/-Y4BTsEqDwU/s200/yellow+corvina+on+foil+and+oiled.jpg)
The oil was rubbed all over both sides of each fish, the fish placed on the broiler pan and broiled about 10 minutes.
![](http://3.bp.blogspot.com/_He-xbNUiza4/TE51C26Tx9I/AAAAAAAAFck/HeCIQwXu1Tk/s200/yellow+corvina+oiled+on+broiler+pan.jpg)
![](http://2.bp.blogspot.com/_He-xbNUiza4/TE51DWu0KnI/AAAAAAAAFcs/GZDccxG-Nz8/s200/yellow+corvina+broiled.jpg)
Mmm, just as I had anticipated: salty, delicate, roasted fish! While I had originally thought there would be too little in just a couple of packs of fish, dinner would have been sufficient with only one pack of four fish. They really pack a punch to the palate, especially if you're accustomed to freshwater fish as we are.
Smelling the fish as it roasted and then tasting it actually had me feeling as if I was in Korea, if you can believe that. It had my youth all wrapped up in it, back when Mom cooked a variety of Korean dishes; and having the fish with steamed white rice and kimchi put it over the top. The only thing missing was a seaweed soup. I'm lickin' my chops now thinking of it.
Without a doubt, I'll be roasting some of this fish again, though I'll stick to just one package rather than four.
Cost:
- salted yellow corvina: $2.49/lb or about $2 a package at HMart
2 comments:
Did you have any difficulty getting the bones out? That would be my biggest worry...
Nope, no problems with the bones. However, I say this being accustomed to eating a whole fish and knowing a little about the anatomy. As long as you don't dig into it like you would a steak, you can eat one fillet down to the bone then peel the spine and attached bones from the second fillet in one easy step.
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