Tastes like Korean food

We had some leftover smelt in the fridge, and I wanted to see if the would make a passable version of unadon, traditional Japanese grilled eel over rice. I filleted the smelts, brushed them with some teriyaki sauce, and broiled them in the toaster oven on both sides. I then served them over steamed jasmine rice with kimchi (homemade by the proprietress of our local Korean grocery store).

This was delicious, if you like both kimchi and really fishy-tasting fish. I also suspect (without further research) that this sort of thing would be pretty typical of Korean home cooking, especially in the middle of winter.