Korean Style Whole Fish Spicy
Dive into the bold and fiery flavors of "Korean Style Whole Fish Spicy," a show-stopping dish that's perfect for adventurous food lovers. This recipe features a whole fish, such as snapper, sea bass, or trout, generously coated in a tantalizing marinade made with gochujang, gochugaru, soy sauce, sesame oil, and a touch of honey for a balanced sweet-heat punch. The fish is baked to perfection, with its crisped exterior locking in tender, flaky goodness, while slits along the sides ensure maximum flavor infusion. Garnished with vibrant green onions, toasted sesame seeds, and optional red chili slices, this Korean-inspired centerpiece pairs beautifully with steamed rice and kimchi for a satisfying and authentic dining experience. Whether you're hosting a dinner party or treating yourself, this dish delivers an irresistible blend of spice, umami, and crisp textures.
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Recipe Information
Ingredients
- 1 medium (about 1.5 to 2 lbs) whole fish (snapper, sea bass, or trout, cleaned and scaled)
- 2 tablespoons gochujang (Korean red chili paste)
- 1 tablespoon gochugaru (Korean red chili flakes)
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 4 cloves fresh garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons rice vinegar
- 1 tablespoon honey or sugar
- 3 stalks green onions, finely chopped
- 1 teaspoon toasted sesame seeds
- 1 tablespoon vegetable oil
- 2 tablespoons water
- 1 piece red chili, thinly sliced (optional, for garnish)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
Rinse the whole fish under cold running water, pat it dry using paper towels, and make 3-4 diagonal slits on each side of the fish to help the flavors penetrate.
In a bowl, combine gochujang, gochugaru, soy sauce, sesame oil, garlic, ginger, rice vinegar, honey or sugar, and water. Mix well to form a smooth, spicy marinade.
Place the fish on the prepared baking sheet. Generously spread the spicy marinade over both sides of the fish, including inside the slits and the cavity.
Let the fish marinate for 10-15 minutes to absorb the flavors.
Drizzle vegetable oil over the marinated fish to help it crisp up during cooking.
Bake the fish in the preheated oven for 20-25 minutes, or until the flesh is cooked through and flakes easily with a fork.
Carefully transfer the baked fish to a serving platter.
Garnish the fish with chopped green onions, toasted sesame seeds, and sliced red chili if desired.
Serve hot with steamed rice and your favorite side dishes, such as kimchi or pickled vegetables.
Nutrition Facts
Calories |
1080 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.3 g | 70% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 14.3 g | ||
| Cholesterol | 212 mg | 71% | |
| Sodium | 2707 mg | 118% | |
| Total Carbohydrate | 49.4 g | 18% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 27.2 g | ||
| Protein | 93.9 g | 188% | |
| Vitamin D | 30.2 mcg | 151% | |
| Calcium | 166 mg | 13% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 1863 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
