Whole Fish Ssam

Name: Whole Fish Ssam
Yield: 2-3 servings
Ingredients: 3 Tbsp. vegetable oil, divided; 1 large egg white; Kosher salt; 1 2½–3-lb. head-on whole white fish (such as branzino, snapper, or fluke), cleaned; 8 scallions, thinly sliced on a diagonal, divided; 5 garlic cloves, 4 thinly sliced, 1 whole; 2 serrano chiles, thinly sliced, divided; 4 Tbsp. plus 2 tsp. sesame seeds; ¼ cup doenjang (Korean soybean paste); 2 Tbsp. gochujang (Korean hot pepper paste); 1 Tbsp. honey; 2 Tbsp. unseasoned rice vinegar; 1 bunch radishes, trimmed, halved; Kimchi, cooked white rice, and lettuce (for serving)

By Sohla El-Waylly

September 21, 2020

Image may contain Plant Food Birthday Cake Cake Dessert Meal Seasoning Sesame and Dish

Photo by Emma Fishman, Food Styling by D'mytrek Brown, Small Bowls by Meilen Ceramics

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. Preheat your baking sheet for extra insurance against sticking and to keep the sesame seed crust clinging tightly to the crisp skin.

Recipe notes

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