750g whole snapper cleaned and salted
1/3 cup cooking oil
2 tablespoons flour
2 teaspoons salt
Korean Seasoning sauce
1/4 cup soy sauce
3 green onions, chopped
2 garlic cloves, minced
1 green chili pepper, chopped
1 tablespoon hot pepper flakes
2 teaspoons sugar
1 tablespoon roasted sesame oil
1 tablespoon roasted sesame seeds


1. Pat fish dry with a kitchen towel. Sprinkle the flour on both sides of the fish
2. Heat a non-stick pan, add the cooking oil
3. Cook fish until bottom turns golden brown about 20 minutes over medium heat
4. Turn and cook other side for another 15-20 minutes until golden brown
5. Combine seasoning sauce ingredients in a bowl
6. Transfer fish to a plate and place the seasoning sauce over top of the fish
8. Serve with rice

How to clean and salt a snapper:
You can use this method to clean and salt your fish in preparation for making Domiyangnyeomgui or you can simply pan fry or BBQ the fish without any seasoning sauce
1. Scale the snapper with your knife. Cut along the underside of the fish, from the bottom of the head almost all the way to the tail and remove the guts
2. Score the side of the fish diagonally 3-4 times. Wash and pat dry with paper towel
3. Sprinkle salt on both sides of the fish evenly and put it in a plastic bag and keep in the fridge at least 1 hour. You can keep it in the freezer if you don’t use it soon


fish icon blueHow do I cook it?

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