AI-generated imageJeju-Style Air-Fryer Okdom Gui (Red Tilefish), 2 Servings
A simple home adaptation of Jeju-style grilled okdom (red tilefish), using one cleaned fish, lemon and an air fryer with a light lemon-soy dipping sauce. Appliance times vary.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
If frozen, thaw the cleaned fish in the refrigerator. Check the fish for any remaining viscera, scales or small bones and pat dry with a paper towel.
- 02
Slice 2–3 thin pieces from the lemon half for the fish, and squeeze about 10 mL juice from the remainder. Thinly slice the optional green chili.
- 03
Place the fish skin-side up in a basket prepared according to the air-fryer instructions. Brush with 5 mL oil and arrange lemon slices on top without blocking airflow.
- 04
Air-fry at 200°C for about 10 minutes, then carefully remove the lemon slices. Avoid touching the hot basket.
- 05
Continue at the same temperature for about 10–15 minutes, adjusting to fish size and appliance. Check the thickest flesh reaches at least 63°C with a food thermometer; cook longer if needed.
- 06
Mix 15 mL soy sauce, 15 mL water and about 10 mL lemon juice; add optional chili. Share the cooked fish between two people, taking care with bones.
Helpful source links
Before you cook
Thaw fish in the refrigerator and keep raw seafood utensils separate. Verify at least 63°C at the thickest part rather than trusting time alone. Beware bones and a hot basket; check fish, soy and wheat allergies. Chill leftovers promptly.
Allergens: 생선(옥돔)/fish (red tilefish)/魚(オクドム), 대두·밀(간장 제품에 따라)/soy and wheat (check soy sauce label)/大豆・小麦(しょうゆの表示を確認)
Image & source credits
AI-generated image.
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