Fried and Braised Sea Bream

도미조림 (domi-jorim)
Fish and seafood make up a large portion of Korean cuisine. This recipe combines frying and braising to create a flavorful dish.

Servings: 4

Ingredients

Procedure

Preparation:

Ginger Juice:

Pulp peeled ginger in a blender or in a mortor with pestle.

Add water and mix well.

Let stand at room temperature for twenty minutes.

Pour mixture into a fine mesh strainer over a small bowl and press all liquid out.

Fish:

Lightly score (shallow cuts) the fish three or four times on each side.

Sprinkle evenly on both sides with salt, pepper, and ginger juice.

Let stand for about two hours.

Mix Sauce:

Place water and peeled garlic cloves into a blender and liquify.

Place all sauce ingredients into a mixing bowl and mix well.

Let stand for one hour.

Simmer Ingredients:

Cut the pepper in half from top to bottom and remove the stem and seeds.

Slice the pepper into thin strips (threads) roughly 1/8 inch wide.

Trim the top (solid portion) from the onion.

Cut the onion in half from top to bottom, then thin slice each half into rougly 1/8 inch thick slices (also from top to bottom).

Separate the layers.

Peel the carrot, then thick shred (julienne) it in about 1 1/2 inch lengths.

Slice the leek in half lengthwise, then cut into 1 1/2 inch sections.

Slice the garlic cloves in thirds from top to bottom.

Cook:

Fry:

Pat fish dry with paper towel.

Lightly coat each side with potato starch.

Heat cooking oil in a pan over medium high heat.

Cook fish to a light golden brown on both sides.

Remove from pan and let the oil drain.

Simmer:

Heat two tablespoons vegetable oil in a separate pan.

Add sauce and bring to a slow boil.

Add fish and reduce heat to a simmer.

Top fish with the other simmer ingredients, cover, and cook for fifteen minutes, spooning sauce over the top often.

Serve hot with steamed white rice and banchan.

Tips

Use a small sieve to dust the starch over the fish for a fine, even coating.

Shopping List for DomiJorim

(View as Separate Page)

Shopping List for Domi-jorim 도미조림
	Item	Amount needed for recipe
	도미 Domi (Sea Bream)	1 1/2 pound
	약주 Yakju (Clear Rice Wine)*	1/2 cup
	소금 Sogeum (salt)
	생강 Saenggang (ginger)	1/2 ounce
	흰 후추 ground white pepper	1 teaspoon
	참기름 Chamgireum (sesame oil)	1 teaspoon
	간장 Ganjang (soy sauce)	5 tablespoons
	부추 leek**	1 each
	벨 페퍼/달콤한고추 Bell pepper/Sweet Pepper	1 each
	물엿 mullyeot (malt syrup)	2 tablespoons
	쌀식초 Ssal sikcho/미초 micho (rice vinegar)	1 teaspoon
	감자녹말  potato starch	4 tablespoons
	식물성 식용유  vegetable cooking oil	3/4 cup
	당근 carrot	1
	마늘 garlic	10 cloves
	sugar	2 tablespoons
	양파 onion	1 each
Substitute Ingredients
	Item	Amount needed for recipe
	* 청주 Cheongju (Clear Rice Wine)	1/2 cup
	** 파 pa (green onions)	2 or 3

Nutrition Facts

Author Notes

* [POHR-gee] Widely known as sea bream, there are many different varieties of this fish family in the United States and around the world. The most popular United States porgy is the scup, which is found in Atlantic waters. Porgies have a firm, low-fat flesh with a delicate, mild flavor. Although some grow to 20 pounds, most fall into the 1/2- to 3-pound range. They're available fresh and frozen, and are generally sold whole. The porgy is suitable for almost any method of cooking, including baking, grilling and frying.

* Rated as Good Alternative by Seafood Watch