Korean braised sea bass
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This Korean braised sea bass is one of my go to weeknight dinners because it comes together in just 40 minutes flat. The fish is tender and flaky, swimming in this deeply savory sauce made with soy, mirin, gochujang, and a touch of red miso that creates layers of umami flavor. Sea bass is packed with omega 3 fatty acids which are brilliant for heart health, and since you're braising the whole fish, nothing goes to waste. The ingredient list might look long but most of it goes into one simple sauce, making this both impressive and surprisingly easy to pull off at home.
Ella x
Ingredients
- 4sea bass
- 1onion(finely sliced)
- 1salad onion(sliced)
- 1green chilli(finely chopped)
- 1black sesame seeds(Black or white sesame seeds, to serve)
- 120 mlssoy sauce
- 120 mlsmirin rice wine
- 3 clove/sgarlic(crushed)
- 10 gramsginger(finely chopped)
- 1 tbspred miso
- 1 tbspgochujang paste
- 1 tbspfish sauce
- 1 tbspmild chilli powder
Detail level
Instructions
- 1
Score both sides of the fish with a sharp knife. Prepare the braising sauce: in a bowl, use a fork to mix all the sauce ingredients together; set aside.
- 2
In a wide, lidded pan (or flameproof casserole dish) that’s big enough to fit all the fish, add the onion slices, then arrange the sea bass on top. Pour over the braising to about halfway up the level of the fish. Baste the sea bass with this liquid, then set the pan over a medium-high heat and cover with a lid. Cook for 20-25 minutes, lifting the lid every few minutes to baste the fish, until it is cooked through, firm, opaque and the flesh flakes easily.
- 3
Using 2 spatulas (or similar), carefully transfer the sea bass to a warm serving platter, arrange the braised onion around it, then pour over the sauce. To serve, scatter over the salad onion, chopped green chilli and the sesame seeds.
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