Fried and Braised Sea Bream

도미조림 (domi-jorim)
Fish and seafood make up a large portion of Korean cuisine. This recipe combines frying and braising to create a flavorful dish.

Servings: 4

Ingredients

Fry Ingredients:

1 1/2

pound

도미 Domi (sea bream*) (whole fish, cleaned)

1

tablespoon

salt

2

teaspoons

ground white pepper

2

teaspoons

+ginger juice+

4

tablespoons

potato starch

3/4

cup

vegetable cooking oil

+Ginger Juice+

1/2

ounce

ginger

1

tablespoon

water

Simmer Ingredients

1

each

green bell pepper

1

each

leek (substitute 2 or 3 large green onions)

1

each

onion

1

each

large carrot

6

each

cloves garlic

1 1/2

cup

+Simmer sauce+

+Simmer Sauce:+

1

teaspoon

rice vinegar

4

each

cloves garlic

1

teaspoon

ground white pepper


5

tablespoons

light soy sauce

2

tablespoons

sugar

2

tablespoons

mulyeot (malt syrup)

1/2

cup

water

1/2

cup

약주 Yakju (refined rice wine similar to mirin) or soju (rice or sweet potato wine)

1

teaspoon

roasted sesame oil

Procedure

Preparation:

Ginger Juice:

Pulp peeled ginger in a blender or in a mortor with pestle.

Add water and mix well.

Let stand at room temperature for twenty minutes.

Pour mixture into a fine mesh strainer over a small bowl and press all liquid out.

Fish:

Lightly score (shallow cuts) the fish three or four times on each side.

Sprinkle evenly on both sides with salt, pepper, and ginger juice.

Let stand for about two hours.

Mix Sauce:

Place water and peeled garlic cloves into a blender and liquify.

Place all sauce ingredients into a mixing bowl and mix well.

Let stand for one hour.

Simmer Ingredients:

Cut the pepper in half from top to bottom and remove the stem and seeds.

Slice the pepper into thin strips (threads) roughly 1/8 inch wide.

Trim the top (solid portion) from the onion.

Cut the onion in half from top to bottom, then thin slice each half into rougly 1/8 inch thick slices (also from top to bottom).

Separate the layers.

Peel the carrot, then thick shred (julienne) it in about 1 1/2 inch lengths.

Slice the leek in half lengthwise, then cut into 1 1/2 inch sections.

Slice the garlic cloves in thirds from top to bottom.

Cook:

Fry:

Pat fish dry with paper towel.

Lightly coat each side with potato starch.

Heat cooking oil in a pan over medium high heat.

Cook fish to a light golden brown on both sides.

Remove from pan and let the oil drain.

Simmer:

Heat two tablespoons vegetable oil in a separate pan.

Add sauce and bring to a slow boil.

Add fish and reduce heat to a simmer.

Top fish with the other simmer ingredients, cover, and cook for fifteen minutes, spooning sauce over the top often.

Serve hot with steamed white rice and banchan.

Tips

Use a small sieve to dust the starch over the fish for a fine, even coating.

Shopping List for DomiJorim

Shopping List for Domi-jorim 도미조림
 ItemAmount needed for recipe
도미 Domi (Sea Bream)1 1/2 pound
약주 Yakju (Clear Rice Wine)*1/2 cup
소금 Sogeum (salt)
생강 Saenggang (ginger)1/2 ounce
흰 후추 ground white pepper1 teaspoon
참기름 Chamgireum (sesame oil)1 teaspoon
간장 Ganjang (soy sauce)5 tablespoons
부추 leek**1 each
벨 페퍼/달콤한고추 Bell pepper/Sweet Pepper1 each
물엿 mullyeot (malt syrup)2 tablespoons
쌀식초 Ssal sikcho/미초 micho (rice vinegar)1 teaspoon
감자녹말  potato starch4 tablespoons
식물성 식용유  vegetable cooking oil3/4 cup
당근 carrot1
마늘 garlic10 cloves
sugar2 tablespoons
양파 onion1 each
Substitute Ingredients
 ItemAmount needed for recipe
* 청주 Cheongju (Clear Rice Wine)1/2 cup
** 파 pa (green onions)2 or 3

Author Notes

* [POHR-gee] Widely known as sea bream, there are many different varieties of this fish family in the United States and around the world. The most popular United States porgy is the scup, which is found in Atlantic waters. Porgies have a firm, low-fat flesh with a delicate, mild flavor. Although some grow to 20 pounds, most fall into the 1/2- to 3-pound range. They’re available fresh and frozen, and are generally sold whole. The porgy is suitable for almost any method of cooking, including baking, grilling and frying.

* Rated as Good Alternative by Seafood Watch


Nutrition Facts

Nutrition information calculated from recipe ingredients.

 

Serving size: 1/4 of a recipe (15.3 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.

Amount Per Serving

Calories

741

Calories From Fat (52%)

388.04

Calories From Protein (23%)

172.77

Calories From Carbohydrates (24%)

180.19

Calories From Alcohol (0%)

0

% Daily Value

Total Fat 46.69g

72%

Saturated Fat 7.62g

38%

Monounsaturated Fat 10.27g

Polyunsaturated Fat 26.02g

Trans Fatty Acids 0.05g

Cholesterol 90.15mg

30%

Sodium 2591.06mg

108%

Potassium 1167.87mg

33%

Total Carbohydrates 48.61g

16%

Fiber 3.04g

12%

Sugar 18.2g

Net Carbohydrates 45.57g

Protein 44.24g

88%

Vitamin A 3818.34IU

76%

Vitamin C 35.98mg

60%

Calcium 97.15mg

10%

Iron 3.67mg

20%

Vitamin E 3.84mg

38%

Vitamin D 0IU

0%

Thiamin 0.32mg

21%

Riboflavin 0.38mg

22%

Niacin 5.76mg

29%

Vitamin B6 1.2mg

60%

Folate 36.63mcg

9%

Vitamin B12 0.51mcg

9%

Pantothenic Acid 1.78mg

18%

Vitamin K 101.33mcg

127%

Phosphorus 525.95mg

53%

Magnesium 128.87mg

32%

Zinc 1.29mg

9%

Copper 0.22mg

11%

Manganese 0.53mg

27%

Selenium 82.75mcg

118%

Alcohol 0g

Caffeine 0mg

Water 264.53g

0%

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