📝 About This Recipe
In Korean culinary history, Sea Bream (Dom) is known as the 'Queen of Fish,' often reserved for ancestral rites and celebratory banquets. This Dom-gui features a pristine whole sea bream, grilled until the skin is shatteringly crisp while the white flesh remains buttery and succulent. Enhanced with a sophisticated ginger-soy glaze, this dish represents the perfect balance of natural oceanic sweetness and deep umami flavors.
🥗 Ingredients
Main Ingredients
- 1 piece Whole Sea Bream (Red Snapper or Tai) (approx. 1.5 - 2 lbs, scaled and gutted)
- 1 tablespoon Coarse Sea Salt (for seasoning and drawing out moisture)
- 2 tablespoons Rice Wine (Cheongju) (to neutralize fishiness)
- 2 tablespoons Neutral Oil (grapeseed or vegetable oil for brushing)
Ginger-Soy Glaze (Yak-yeom)
- 3 tablespoons Soy Sauce (Jin-ganjang or dark soy sauce)
- 1 tablespoon Honey (for a glossy finish)
- 1 teaspoon Fresh Ginger (finely grated)
- 2 cloves Garlic (minced into a paste)
- 1 tablespoon Toasted Sesame Oil (added at the end for aroma)
- 1 tablespoon Mirin (sweet rice wine)
For Garnish
- 2 stalks Scallions (finely julienned)
- 1 piece Red Chili (thinly sliced into rings)
- 1 teaspoon Toasted Sesame Seeds (for crunch)
- 1 pinch Shil-gochu (dried chili threads for traditional presentation)
👨🍳 Instructions
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1
Rinse the sea bream thoroughly under cold running water, ensuring all scales and blood from the inner cavity are removed. Pat it extremely dry with paper towels inside and out.
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2
Using a sharp knife, make 3 to 4 diagonal slits on both sides of the fish, cutting down to the bone. This ensures even cooking and allows flavors to penetrate.
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3
Rub the rice wine over the skin and inside the cavity. Sprinkle the coarse sea salt evenly over both sides and let the fish sit for 15-20 minutes to firm up the flesh.
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4
While the fish rests, prepare the glaze by whisking together the soy sauce, honey, grated ginger, minced garlic, and mirin in a small bowl. Set aside.
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5
After 20 minutes, use a paper towel to blot away any excess moisture that the salt has drawn out of the fish. This is crucial for achieving crispy skin.
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6
Preheat your grill (or a cast-iron grill pan) to medium-high heat. Lightly oil the grates to prevent sticking.
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7
Brush both sides of the fish generously with neutral oil.
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8
Place the fish on the grill. Cook undisturbed for 7-8 minutes. Do not move the fish until the skin naturally releases from the grill to avoid tearing.
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9
Carefully flip the fish using two spatulas. Cook the other side for another 6-7 minutes until the internal temperature reaches 145°F (63°C).
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10
During the last 3 minutes of cooking, brush the ginger-soy glaze onto the top side of the fish. Allow it to caramelize and bubble.
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11
Flip once more briefly (for about 30 seconds) to set the glaze on the other side, being careful not to let the honey in the glaze burn.
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12
Remove the fish from the heat and brush with the toasted sesame oil for a final aromatic finish.
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13
Transfer to a serving platter and garnish immediately with julienned scallions, red chili rings, sesame seeds, and chili threads.
💡 Chef's Tips
Always pat the fish bone-dry before grilling; moisture is the enemy of crispy skin. If you don't have an outdoor grill, a convection oven set to 'Broil' works beautifully; just place the fish on a wire rack over a baking sheet. Don't skip the rice wine rub; it significantly elevates the clean, sweet flavor of the sea bream. To check for doneness without a thermometer, the flesh should be opaque and flake easily near the thickest part of the spine. If using a grill pan, ensure it is smoking hot before adding the fish to get those iconic char marks.
🍽️ Serving Suggestions
Serve with a bowl of warm, fluffy white short-grain rice to soak up the juices. Pair with a crisp, chilled Baek-seju (Korean herbal rice wine) or a dry Riesling. Include a side of 'Ssam' (lettuce wraps) and a small dish of Ssamjang for a more interactive meal. Accompany with a light radish soup (Muguk) to cleanse the palate between bites. Serve with classic Baechu-kimchi and seasoned spinach (Sigeumchi-namul) for a complete Korean table.