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

Product
Visual
Where to Buy

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Standcn Wooden Spatulas & Spoons Set, 7 PCS Natural Acacia Wood Long Handle Non-Stick Kitchen Utensil Set for Cooking

Haomian Wooden Spoons Long Handle Handmade Natural Wood Mixing Soup Spoon for Cooking Kitchen Utensils

Sunkuka Julienne Peeler Stainless Steel Cutter Slicer with Cleaning Brush Pro for Carrot Potato Melon Gadget Vegetable Fruit

DALSTRONG Cleaver Butcher Knife - Gladiator Series -"The Ravenger" - German HC Steel - 9" - Guard - Heavy Duty

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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
  Item Amount 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 pepper 1 teaspoon
참기름 Chamgireum (sesame oil) 1 teaspoon
간장 Ganjang (soy sauce) 5 tablespoons
부추 leek** 1 each
벨 페퍼/달콤한고추 Bell pepper/Sweet Pepper 1 each
물엿 mullyeot (malt syrup) 2 tablespoons
쌀식초 Ssal sikcho/미초 micho (rice vinegar) 1 teaspoon
감자녹말  potato starch 4 tablespoons
식물성 식용유  vegetable cooking oil 3/4 cup
당근 carrot 1
마늘 garlic 10 cloves
sugar 2 tablespoons
양파 onion 1 each
Substitute Ingredients
  Item Amount 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