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Seasoned Broiled Fish (Saengsun Yangyumchang Koo-ee)
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lb white fish fillet (small)
teaspoon toasted, crushed
Clean the fish removing innards and scales.
Wash well and cut diagonal slits on top and bottom in the flesh.
If the fish is large cut in half.
Sprinkle the fish with salt and let stand three hours on a rack so that the moisture drips off.
Mix the seasonings in number two above and work them into the slits in the fish.
Broil on a rack over fire basting with additional seasonings as needed.
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