Grilled yellow corvina (Gulbi-gui)

Steps

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1. 1
   Prepare the salted yellow corvina. Use kitchen scissors to trim off all fins, especially the sharp dorsal fin on the back. Gently wipe the fish with a damp cloth to preserve the dry surface, which ensures better texture when cooked.
   ▶ ≈3:31
2. 2
   Heat about a quarter cup of oil in a pan over medium-high heat. Once hot, add the four fish and cover the pan.
   ▶ ≈6:14
3. 3
   Cook covered for three to four minutes until the bottom is golden brown. Flip the fish and continue cooking covered.
   ▶ ≈6:40
4. 4
   Uncover the pan and continue cooking until both sides are golden brown and the meat becomes flaky.
   ▶ ≈7:48
5. 5
   Transfer the cooked fish to a plate. Use chopsticks to carefully remove the bones. Start by separating the head, then gently work along the spine and ribs to separate the flesh. The small bones along the back are edible but should be noted.
   ▶ ≈9:57