Savory Grilled Tilefish with Glaze: A Special Dish for Any Occasion
Savory Grilled Tilefish with Glaze: A Special Dish for Any Occasion
Tilefish Grilled with a Flavorful Glaze Recipe
Today, we’re transforming a gift of fresh tilefish into something extraordinary with this unique grilled tilefish recipe. Coated in a delectable glaze, the fish is pan-fried to a perfect crisp on the outside while staying wonderfully moist and tender within. This dish offers a delightful balance of sweet, savory, and subtly spicy flavors, making it an ideal choice for impressing guests or enjoying a special family meal.
Main Ingredients- 1 fresh Tilefish (approx. 300-400g)
- 3 Tbsp Tempura flour (heaping)
Tilefish Marinade (Oil Glaze)- 1 Tbsp Sesame oil
- 1 tsp Soy sauce
Spicy & Sweet Tilefish Glaze- 1 Tbsp Soy sauce
- 1 Tbsp Cheongju (or Mirin)
- 0.3 Tbsp Lemon juice (adds a fresh touch)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced green onion
- 1 Tbsp Mirin (to remove any fishiness)
- 0.5 Tbsp Sesame oil
- 0.5 Tbsp Maesil syrup (plum extract – for sweetness & depth)
- A pinch of Toasted sesame seeds (for nutty flavor)
- 1 Tbsp Sesame oil
- 1 tsp Soy sauce
Spicy & Sweet Tilefish Glaze- 1 Tbsp Soy sauce
- 1 Tbsp Cheongju (or Mirin)
- 0.3 Tbsp Lemon juice (adds a fresh touch)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Minced green onion
- 1 Tbsp Mirin (to remove any fishiness)
- 0.5 Tbsp Sesame oil
- 0.5 Tbsp Maesil syrup (plum extract – for sweetness & depth)
- A pinch of Toasted sesame seeds (for nutty flavor)
Cooking Instructions
Step 1
If your tilefish is frozen, thaw it by soaking it in cold water. Once thawed, rinse the fish thoroughly and pat it completely dry with paper towels.
Step 2
To marinate the tilefish, combine 1 Tbsp of sesame oil and 1 tsp of soy sauce to create an oil glaze. Using a silicone brush or spoon, evenly coat both sides of the fish with this glaze. This step enhances the fish’s flavor and helps the coating adhere better.
Step 3
Let the glazed tilefish rest for a moment to allow the marinade to penetrate. This is a crucial step for tenderizing the fish and imparting a subtle umami flavor.
Step 4
Now, it’s time to coat the tilefish with tempura flour. Sift 3 Tbsp of tempura flour evenly over the fish. Sifting ensures a thin, even layer of coating, which leads to a crispier texture.
Step 5
Gently pat the flour-coated tilefish to ensure the tempura flour adheres well to both sides. Lightly tap off any excess flour to avoid a thick coating.
Step 6
Heat a frying pan over medium heat and add a generous amount of cooking oil. Carefully place the flour-coated tilefish into the hot oil, preparing to pan-fry it until golden brown on both sides. Ensuring the pan is adequately heated is key to preventing sticking and achieving crispiness.
Step 7
Pan-fry the tilefish over medium heat for about 5-7 minutes per side, or until it’s a beautiful golden brown. Adjust the cooking time based on the thickness of the fish. The goal is a crispy exterior and a moist interior.
Step 8
While the fish is frying, let’s prepare the special glaze. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp Cheongju (or Mirin), 0.3 Tbsp lemon juice, 1 Tbsp Gochugaru, 2 Tbsp minced green onion, 1 Tbsp Mirin, 0.5 Tbsp sesame oil, 0.5 Tbsp Maesil syrup, and a pinch of toasted sesame seeds. Mix well until thoroughly combined.
Step 9
Arrange the perfectly fried tilefish attractively on a serving plate. The crispy, golden fish will look incredibly appetizing.
Step 10
Brush the prepared glaze evenly over both sides of the fried tilefish. Allow the glaze to soak in slightly for an enhanced flavor. Your special grilled tilefish with glaze, made with the precious ingredient from Jeju, is now ready to be enjoyed!
