You’d be hard pressed to find a faster, tastier recipe than this fish with Korean pepper. Drying the fish with a paper towel then salting it ahead of time makes it much firmer.
- 2 white fish filets
- 1 tsp salt
- 2 Tbsp Korean pepper
- 2 Tbsp sesame seeds
- 2 Tbsp vegetable oil or ghee
- 2 Tbsp ginger, julienned
- Juice of ½ lemon
- 2 Tbsp white wine or vermouth
Rinse filets in running water and pat dry with a paper towel.
Salt filets and lay a paper towel on top. Let rest 15 minutes.
Sprinkle sesame seeds and pepper on the filets. Gently press them down with the tips of your fingers to ensure the spices stick.
Heat a pan on medium and add oil.
Sprinkle ginger strips in the pan and add the fish, spice-side up. Cook for 3 minutes then flip.
Immediately add lemon juice and white wine. Remove pan from heat but let fish rest 2 minutes, in the pan, to finish cooking.
Garnish with chive and serve.