Best Broiled Fish Collars

Best Broiled Fish Collars With Kalbi sauce that's perfectly marinated and broiled to perfection! This is the best recipe for fish collars, whether it's your first time trying them, or you're a seasoned expert.

In just a few minutes of broiling, you'll have flavorful and juicy collars ready to eat!

Course Dinner

Cuisine Asian, Korean

Keyword how to broil collars, how to cook fish collars, how to eat fish collars, kalbi sauce

Cook Time 8

Marinade 1

Total Time 1 8

Servings servings

Calories 418kcal

Equipment

1 Sheet pan
1 small mixing bowl

Ingredients

2 lbs fish collars approx 4 collars. Use cod, halibut, lingcod, salmon, or tuna

Kalbi Sauce

⅓ cup soy sauce full sodium
¼ cup sugar
⅓ cup sake
¼ cup sesame oil
3 tablespoon chopped green onions
1 tablespoon minced garlic
1 tablespoon sesame seeds
½ teaspoon black pepper
¼ teaspoon red pepper flakes

Instructions

In a small mixing bowl, add the soy sauce and sugar. Mix until the sugar has dissolved.
Add the rest of the kalbi sauce ingredients and stir to combine.
Pat the collars dry using a paper towel and place in a baking dish or ziploc bag. I like to use a ziploc bag to ensure an airtight seal and that way I can lay the collars flat to marinade best.
Add the sauce to the collars, seal and refrigerate overnight.
Once you're ready to cook, remove from the fridge and let sit at room temperature for at least 20 minutes.
Turn the oven to broil and move the top rack to the third notch from the top, about 6 inches from heat.
Prepare a baking sheet with a parchment paper, or grease a baking sheet.
Place the collars on the baking sheet and broil for 8-10 minutes. Serve warm.

Notes

EXPERT TIPS

Marinade long enough! Marinading overnight provides the best flavor. If you prefer to eat the same day, I recommend marinading for at least 4 hours and adding more sauce to serve.

Preheat the oven. Let the broil preheat for at least 5 minutes prior to cooking.

Test the doneness. For collars, there's meat hiding everywhere! To check the doneness properly, flip the collar and flake with fork to check if it's cooked enough.

SERVING TIPS

Serve on a plate with a fork or chopsticks.

Be mindful of the bones! Collars have meat hiding everywhere around the bones, and you'll end up using your fingers :).

Serve with a side of roasted veggies, rice, quinoa, salad, or sautéed greens.

Nutrition