Roasted Branzino

Moist flaky fish with crispy skin, very simply prepared.

1 whole branzino, about a pound
2-3 slices of lemon, plus a wedge for juicing
2-3 sprigs of thyme (or lemon thyme if you're like me and have some growing where you're supposed to have flowers)
2-3 T olive oil
Salt and pepper to taste.

Preheat your oven to 425 F.  Liberally salt and pepper the inside of the fish, and sprinkle some salt on the skin of the fish.  Insert the lemon slices and the thyme into the cavity of the fish. 

Heat the oil in a large non-stick* skillet over medium high to high heat; add the fish and brown the skin on both sides, about 2 minutes a side.  Pour off the oil into an oven safe skillet or roasting dish large enough for the fish, then add the fish.  Bake the fish for 9 minutes, flipping after 5 minutes.  Move to a broiler under high heat, and broil each side for a few minutes until the skin is crispy.  Serve the fish whole with a couple of lemon wedges for squeezing on the fish.

*Note: I've since been doing this in a stainless steel skillet; if you get it  properly hot and pay attention you can transfer it directly to the oven without having the skin stick and turning everything to a mess.  If you don't feel you're up to it, go ahead and use non-stick to start.

Korean Sweet and Spicy Chicken

A thick, sweet, and fairly spicy fried chicken dish laden with gochujang.

Marinade
1 lb of boneless chicken, well trimmed and in large cubes (either breast or thigh)
hefty pinch of salt
several grinds of pepper
1/2 t garlic, minced
1/2 t ginger, grated
1 T rice wine

1/3 C cornstarch
Oil for frying

Sauce
2 T soy sauce
3 T shaoxing rice wine
3 T mirin
2.5-3 T gochujang
4 t sesame oil
scant 1/4 C brown sugar
1 T minced garlic
1 T grated ginger
pepper
gochugaru to taste

Chopped peanuts and sesame seeds to garnish

Mix together the marinade ingredients and set aside.  While those are combining mix together the sauce ingredients and bring to a simmer for a few minutes until thickened.

Bring the oil for deep frying up to 375, and combine the cornstarch with the marinated chicken.  Fry in small batches until golden brown.  Combine with the sauce and top with sesame seeds and chopped peanuts.  Serve with rice.