Seasoned Broiled Fish (Saengsun Yangyumchang Koo-ee)

READY IN: 50mins
Top Review by Katrina Leger

For this recipe I used fresh spoon/paddle fish cut into 1 1/2 inch chunks. I did not have the sesame seeds to toast so I substituted toasted sesame oil and prebrowned the fish chunks in a wok before broiling in the oven. I varied this recipe quite a lot in that I finely grated green onion tops, carrots and garlic mixed the three together, and then stuffed the mixture into slits cut into the sides of the fish. I also substituted brown sugar for the white. I failed to pre-treat the fish with the salt due to a time constraint and thought I could get away with the omission - don't do it! You will need to steep some of the fish juices out prior to broiling as it is just too watery otherwise. I lined a broiling pan with foil and then spooned the soy/sugar base over the mixture several times throughout a twenty minute baking period. I fed this recipe to seven kids and of the seven four devoured it, two ate fair portions and one young lady thumbed her nose at the idea of eating any type of fish - too bad for her! Served it with rice over which I spooned the saucy drippings and a nice salad.

Ingredients Nutrition


  1. Clean the fish removing innards and scales.
  2. Wash well and cut diagonal slits on top and bottom in the flesh.
  3. If the fish is large cut in half.
  4. 2.
  5. Sprinkle the fish with salt and let stand three hours on a rack so that the moisture drips off.
  6. 3.
  7. Mix the seasonings in number two above and work them into the slits in the fish.
  8. Broil on a rack over fire basting with additional seasonings as needed.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a