Making crispy sea bream marinated
Sea bream is low in fat, rich in protein, and has a light taste. I use sea bream for sashimi, steamed, grilled, soup, and jeon I'm going to cook sea bream today.
4 serving
Within 30 minutes
쿡쿡마미
Ingredients
  • Sea bream
    2ea
  • potato starch
    2TS
  • Cooking oil
    3T
  • Soy sauce
    3TS
  • Oligosaccharide
    2TS
  • Sesame
    1TS
  • leek
    1/4ea
  • chili
    1ea
Cooking Steps
STEP 1/19
I bought a trimming sea bream. The size is so cute. One dog per person is perfect. If it has been delivered frozen, please defrost it.
STEP 2/19
Place a kitchen towel on the cutting board and place the defrosted sea bream. Use a kitchen towel to thoroughly wipe off the water.
STEP 3/19
Make sure to dry the sea bream's stomach as well.
STEP 4/19
Use scissors to cut the fins.
STEP 5/19
Make slits on the front and back sides of sea bream. If you cut it, it will be crispy and cooked well to the core.
STEP 6/19
Pour 2 tablespoons of starch into the tray. Apply it to the front and back of your stomach
STEP 7/19
Make seasoned soy sauce in a glass bowl with 3 tablespoons of soy sauce
STEP 8/19
Add and mix 2 tablespoons of sugar.
STEP 9/19
Add chopped green onions and mix.
STEP 10/19
Add the chopped peppers and mix.
STEP 11/19
Microwave for 2 minutes. The soy sauce may boil over, so support the plate and return it
STEP 12/19
It smells good because it smells like green onions
STEP 13/19
Pour 3T of oil into the frying pan. Raise the temperature of the oil, please
STEP 14/19
To cook the thick sea bream to the core, scoop the boiling oil from the pan with a spoon and pour it over the sea bream
STEP 15/19
Turn back and forth and cook well to the core.
STEP 16/19
Bake the sea bream pear part standing up until it is crispy.
STEP 17/19
The sea bream is crispy Please remove the oil slightly
STEP 18/19
Place green onion soy sauce marinade on top of sea bream.
STEP 19/19
It's crispy on the outside and moist on the inside. It tastes luxurious with green onion soy sauce
You can use the air fryer to grill it, but for the crisp texture, I grilled it in a pan with plenty of oil.
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