Whole Fish Ssam | Recipe Cart

Name: Whole Fish Ssam | Recipe Cart
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)

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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

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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)