Korean Grilled Kelp-Wrapped Fish on Arteflame

Introduction

Korean cuisine is known for its deep umami flavors, and this grilled kelp-wrapped fish is no exception. By wrapping delicate white fish fillets in kelp, you infuse them with a natural savory richness while keeping them moist and tender. Using the Arteflame grill, you’ll achieve a beautifully even sear and a perfect finish, all without ever burning the food. This method locks in the juices and enhances every bite. Get ready to impress your guests with this restaurant-quality dish made entirely on the grill.

Ingredients

• 4 white fish fillets (such as cod, halibut, or sea bass)
• 4 large pieces of dried kelp (kombu), soaked in water for 10 minutes
• 2 tablespoons unsalted butter, melted
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 2 cloves garlic, minced
• 1 teaspoon grated ginger
• 1 teaspoon gochugaru (Korean chili flakes) (optional for a spicy kick)
• 1 tablespoon chopped green onions
• Kosher salt and black pepper to taste
• Lemon wedges for serving

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins.
2. Place the napkins inside the grill.
3. Stack firewood over the oil-soaked napkins.
4. Light the paper and wait for 20 minutes until the grill is hot and ready for cooking.

Step 2: Prepare the Fish

1. Pat the fish fillets dry with a paper towel.
2. Season both sides lightly with salt and black pepper.
3. Mix melted butter, soy sauce, sesame oil, garlic, ginger, and gochugaru in a small bowl.
4. Brush the fish with this mixture.

Step 3: Wrap the Fish in Kelp

1. Place each fillet in the center of a soaked kelp sheet.
2. Wrap the kelp around the fillet, securing it with a toothpick or kitchen twine if necessary.

Step 4: Grill the Fish

1. Place the wrapped fish on the Arteflame flat grill cooktop.
2. Grill for 4-6 minutes per side, depending on the thickness of the fillet.
3. Remove when the internal temperature is 125°F (it will continue cooking off the grill).
4. Let the fish rest for 5 minutes.

Step 5: Serve and Enjoy

1. Remove kelp before serving or serve it alongside the fish for extra umami.
2. Garnish with chopped green onions and serve with lemon wedges.

Tips

• Ensure the kelp is soaked well so it's pliable and doesn't burn on the grill.
• The flat cooktop griddle evenly sears the fish without overcooking it.
• Adjust grill zones by placing delicate items like fish on the outer edges for gentle heat.
• Use a probe thermometer to precisely check the internal temperature.
• Rest the fish for 5 minutes after grilling to allow juices to redistribute.

Variations

1. Spicy Gochujang: Mix 1 tablespoon gochujang into the marinade for a flavorful heat boost.
2. Garlic Butter Infused: Add additional minced garlic and a sprinkle of parmesan to melted butter before brushing onto the fish.
3. Miso-Ginger: Replace soy sauce with miso paste and increase the ginger for an extra umami layer.
4. Citrus Soy: Add zest and juice of 1/2 lemon for a bright citrus balance.
5. Herb Sesame: Mix in fresh chopped cilantro and toasted sesame seeds for an herby twist.

Best pairings

• Steamed jasmine rice
• Korean kimchi for tangy spice
• Grilled bok choy or asparagus
• Pickled radish and daikon salad
• Miso soup

Conclusion

Grilling kelp-wrapped fish on the Arteflame transforms simple white fish into an umami-rich, gourmet dish with a perfect, juicy sear. The grill’s unique heat zones ensure even cooking and outstanding flavors. Experiment with different marinades and sides to create a meal that’s uniquely yours.