- 2.5-3 Pounds whole rockfish, scaled and gutted (can substitute for sea bass or red snapper)
- Salt, to taste
- Pepper, to taste
- 3 scallions, finely sliced on a diagonal
- 1 lime, thinly sliced
- 1/2 Cup fresh cilantro, divided
- 1 whole carrot, peeled and finely julienned
- 1.5 inch piece of ginger, peeled and finely julienned
- 2 garlic cloves, finely sliced
- 2 Tablespoons plus one teaspoon of soy sauce
- 3 Teaspoons toasted sesame oil
- 1/8 Teaspoon Korean red pepper powder (gochugaru)
- Sushi or brown rice, cooked for serving
- Lime wedges, for serving
- Crushed peanuts, for serving
Preheat the oven to 425 degrees F. Line a large baking sheet with aluminum foil.
Place the gutted and scaled rockfish on top of the aluminum foil. Rub skin and cavity with coarse salt and season with pepper. Stuff the cavity with the lime slices and half of the cilantro leaves. Sprinkle the top of the fish with the carrot, ginger, garlic, and remaining cilantro.
In separate bowl, whisk together the soy sauce, sesame oil, and red pepper powder. Pour sauce evenly over the fish. Top the fish with another large sheet of aluminum foil, bringing the edges of both pieces together to fold and seal in the fish. Bake at 425 degrees F for 30 minutes. Remove the top piece of foil and continue to cook, uncovered, for an additional 5–10 minutes or until fish flakes easily.
Serve the fish immediately with sushi or brown rice, fresh lime wedges, soy sauce, cilantro, and crushed peanuts.