Description
A Korean Sweet & Spicy Fish recipe made with crispy pan-seared dorade grise and a bold sauce inspired by classic Korean flavors.
Ingredients
Units
Scale
Korean Sweet & Spicy Dorade Grise
- 4 dorade grise fillets, skin and bones removed (Optional: Kombu-jime (昆布締め) - wrap fillets in kombu and refrigerate overnight)
- All-purpose flour, for light dusting
- 3-4 tbsp cooking oil (I used peanut oil)
Sweet & Spicy Sauce
- 1 pear (about 170 g), peeled and cored (I used a Conférence pear, but Bosc or Korean pear also works)
- 1 small onion
- 1 clove garlic
- 4 g ginger (about the same amount as the garlic)
- 5 tbsp soy sauce
- 3 tbsp sugar
- 3 tbsp gochugaru
- 1/2 tbsp mirin
- 1/2 tbsp sesame oil
- A pinch of black pepper
- 1 tbsp sesame seeds
Instructions
- Make the sauce.
Blend the pear, onion, garlic, and ginger until completely smooth using a blender, food processor, or immersion blender. Add the remaining sauce ingredients and mix well. Set aside. - Prepare the fish.
Lightly dust the dorade grise fillets with flour, shaking off any excess. - Pan-sear.
Heat a skillet over medium-high heat. Add the cooking oil and swirl to coat the pan. Place the fillets in the pan and cook until golden brown and deeply crispy, about 8–10 minutes total. - Finish.
Transfer the fish to a serving plate. Spoon a generous amount of the sweet & spicy sauce over the top. If desired, lightly torch the sauce for extra smoky depth—optional, but not necessary. Enjoy!
Notes
- Kombu-jime naturally seasons the fish, so no additional salt is needed. It also helps firm the flesh.
- Any pear will work for this recipe. I used Conférence pear, but Bosc or Korean pear are good substitutes.
- Lightly dusting the fillets with flour prevents sticking on a stainless-steel pan and helps achieve a crisp exterior.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Seafood
- Method: Pan-fry
- Cuisine: Korean
