Broiled Red Snapper with Korean Chili Sauce

Step 1

Cut off the fins and tail from the snapper, and give 2-3 deep slits on each side. Sprinkle with coarse sea salt and set aside. (You can keep the fish in the fridge if not cooking within 30 minutes)

Step 2

Preheat the oven to broiler setting.

Step 3

Line a broiler-safe pan with foil and place a rack on top. Spray the rack with oil. Place the red snapper on top and pour 1/4-1/2 cup of water in the pan. Place the pan in the oven so that the fish will sit about 4" below the heat source. Broil 8-10 minutes on one side. Flip the fish to the other side and continue to broil until it gets deep brown and the meat looks flaky, about 7-8 more minutes.

Step 4

Meanwhile, in a small mixing bowl combine chili paste, soy sauce, sugar, garlic, ginger, plum extract (or lemon juice), sesame oil, sesame seeds, and green onion. Mix well.

Step 5

When fish is done, spread the chili mixture sauce over the fish and serve warm with rice.