Korean Bbq White Sea Bass
A couple of weeks ago, I brought home a 40 plus pound white sea bass. But, one of the problems with big fish, is that, it's a big fish. And, cooking wise, you can't simply cut out a couple of giant fillets, there's some butchering to do. Besides the head and collars, there's the mid section, tail section, and the ribs and belly. So, after I cut out the ribs and belly, into rectangular strips, I instantly thought Korean Bbq white sea bass. But would it work?
I started by preparing the traditional Korean marinade with Asian pears, soy sauce and a few other ingredients. Next, I then marinaded the ribs and belly for a few hours, and popped them under the broiler. The family thought it was crazy good. They couldn't believe how flavorful the white sea bass tasted with the traditional Korean BBQ marinade.
If my family liked it, I'm sure yours will too. Next time you bring home a big fish, cut out the ribs and try cooking up this traditional Korean Bbq dish up.
Korean BBQ White Sea Bass Ribs (serves 4)
18 (ea) White Sea Bass ribs cut out into rectangular pieces, skin on
1 ½ Asian pears, skinned and cubed (store in water with a tablespoon of lemon juice)
1 ½ bundles of green onions, chopped
1 cup soy sauce
¼ cup of rice wine vinegar
4 tablespoons asian brown sugar
3 tablespoons sesame seed oil
Make The Korean Bbq White Sea Bass Ribs
1. First create the Korean Bbq marinade. Start by first pureeing the pears and then pouring the puree into a small mixing bowl. Next, add the soy sauce, rice wine vinegar, and brown sugar while mixing. Finally, add the chopped green onions and sesame seed oil and again, mix throughly.
2. Now, place the white sea bass ribs into either a plastic bag or large mixing bowl so that you can cover them with the marinade. Next, marinade for one or two hours maximum while being refrigerated.
Cook Up The Ribs
3. Remember to preheat the broiler (or your grill). After the broiler is good and hot, cook the ribs until a golden color is achieved. This should take no longer than five minutes. Finally, garnish with a sprinkle of chopped green onions, and a squeeze of lemon juice.
Equipment, Kitchen Gadgets And Ingredient I Use For This Recipe
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