Recipe: Korean Grilled Trout

This spicy whole fish dish is not only impressive and delicious, it's also easy. With its simple sauce mixture, and its one-step cooking method, it's ready to serve in about twenty minutes.

Sauce:

1 teaspoon sesame oil
½ teaspoon chili oil
1 teaspoon chili garlic sauce
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon brown sugar
1 lemon, juice only
3 cloves garlic, peeled and finely minced
1 knob ginger root, peeled and finely shredded
2 scallions, thinly sliced

Combine all ingredients in a jar with a tight fitting lid and shake to thoroughly mix. Set aside until cooking time.

Fish:
2 pounds whole trout (4 small or 2 large), cleaned and scaled
¼ cup peanut oil

Set oven broiler to low temperature. Preheat a cast iron grill pan or large skillet in the oven for ½ hour. Brush fish on both sides with peanut oil. Use remaining oil to grease the grill pan or skillet. Add fish to pan and broil for about 5 minutes, until lightly browned. Turn fish over, drizzle generously with sauce and broil for another five minutes, until sauce is browned and fish is done all the way through. Transfer fish from pan to plates. Serve with steamed rice. Serves 4.