Baked Ginger Salt Sea Bass

A gorgeous way to prepare and serve fish for special occasions and Christmas mealtimes. As seen on the Hallmark channel.

Baked Ginger Salt Sea Bass for Christmas

Ingredients

Serves 4-6

SAUCE

  • 5 Tablespoons soy sauce
  • 3 Tablespoons mirin
  • 1 Tablespoon brown sugar
  • 1 (1.5 inch) knob fresh ginger, peeled and finely julienned
  • 2 teaspoons roasted sesame seeds
  • ½ teaspoons grated or minced garlic
  • large pinch of gochugaru (Korean chili flakes), or a few slices of fresh red chilies, if you like

FISH

  • 1 large whole seabass, cleaned an gutted (3lbs about)
  • 5 thick slices of ginger, cut on an angle
  • 5 large cloves of garlic, smashed
  • 3 tablespoons of vegetable oil (or other neutral oil)
  • 3 cups coarse salt
  • 1 egg white

Method

  1. Preheat oven to 400 degrees F. Wash the fish well and pat dry with paper towels. Stuff the cavity with the thick slices of ginger and garlic. Rub the outside of the entire fish with vegetable oil.
  2. In a medium bowl, mix together the salt and egg white. Add a dash of water until the mixture becomes pasty like sand and sticks together.
  3. On a baking sheet, spread out a layer of salt approximately the size of the fish about a quarter of an inch thick. Place the fish on top, and scoop the rest of the salt over and around the fish. Make a ¼ inch thick “shell” around the fish, creating a tight seal, leaving the tail and the head exposed.
  4. Place in oven and bake for about 30 – 40 mins, and let rest for 10 mins. Use a thermometer to check the internal temperature, should read about 145 degrees F.
  5. Meanwhile, make the soy ginger sauce. In a small bowl whisk together the soy sauce, mirin, sugar, ginger, sesame seeds, garlic and chili flakes. Set aside.
  6. When the fish is done. Crack open the crust, and remove the fish, and serve immediately with soy ginger sauce on the side or drizzled on top.

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Social media

@judyjoochef Instagram profile imageIn my latest Q&A, I share how I choose what to order at new restaurants and my top tip for finding the best places to eat in a new city. 

When trying a new place, I aim to try something I’ve never had before, often asking for the house specialty or signature dish. Being a big fan of seafood, I usually lean towards pescatarian dishes.

To discover great dining spots in a new city, my advice is to ask the locals, such as your taxi driver, where they would go to eat. When in Rome, do as Romans do! Be a local! (Do not eat at McDonalds in Paris!)
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#JudyJoo #FoodTips #Seafood #LocalDining #ChefLife #Foodie #EatLikeALocal #CulinaryTips #FoodLovers #RestaurantTips5 days ago via Instagram
@judyjoochef Instagram profile imageThank you @brokenpalate and @lainedoss for the feature! From a career in finance to following my passion in the culinary world, it’s been a transformative journey. I never thought it would lead to where I am now, but here I am!

This piece dives into my adventures with Seoul Bird, exploring how Korean fried chicken became a fan favorite, and my aspirations to bring Korean flavors around the world.

It’s a story of change, creativity, and the love of food that has shaped my life. Check out the full article to learn more about my slightly random path into the culinary world. Link in bio!

#JudyJoo #CulinaryJourney #SeoulBird #KoreanFriedChicken #FoodCulture #NYCEats #ChefLife #FromFinanceToFood1 week ago via Instagram
@judyjoochef Instagram profile imageFamily meals are a cornerstone of Korean culture, where the table is adorned with an array of small dishes (banchan), showcasing a main course often barbecued meat cooked on a grill built into the table. 

One of the favourites is kalbi (marinated beef short-rib), which is not just a meal, but a convivial experience, bringing everyone together. It’s served with lettuce or perilla leaves (ssam), allowing everyone to wrap their meat with rice, kimchi, ssamjang hot sauce, or their preferred sides.

Thanks for the feature @goodfoodeveryday !  Check out their website (or mine) for the full recipe. •
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@judyjoochef Instagram profile imageHailing from the great state of New Jersey– I grew up eating buffalo wings. 

There was even a buffalo wings site on campus at my college in NYC called Pluck U. (who else remembers this chain? It was started by Columbia and NYU grads). It was open late, and our go to place for midnight munchies!

And, yes they do come from Buffalo, NY, a city upstate known for their bitterly cold winters and their nuclear hot wings. 

Here, I have twisted up the traditional Buffalo wings with a fusion of East meets West. Believe me, I am a mega fan of the original wing slathered in Frank’s hot sauce. But, these Korean-esque wings are drenched in a delectably spicy gochujang based hot sauce, offering a more earthy and umami flavor. 

With the perfect balance of heat, tang, and a hint of sweetness, each bite is an adventure in itself.

Elevate your Korean Buffalo Wings experience with these tips:

Ensure your wings are well-coated in potato starch for that irresistible crunch.

Fry to golden perfection and toss well in the sauce for a glossy spicy finish.

Serve hot and garnish with sesame seeds and finely chopped spring onions for an added burst of freshness. 

And, a side of your fave blue cheese dressing! 

Discover the full recipe and embark on your culinary exploration of Korean flavours at Judyjoo.com - link in bio!
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