Korean Seasoned Pan Fried Fish

4
Servings
45m
Prep Time
20-25m
Cook Time
1h 5m
Ready In


"Presented here is a Korean crispy fried fish that is delicious with its sweet, salty, garlicky sauce. Here fluke is used, but any type of flatfish can be used; tilapia, cod, halibut, etc.. Source: Maangchi"

Original recipe yields 4 servings
OK
  • FOR SEASONING SAUCE

Nutritional

  • Serving Size: 1 (380.7 g)
  • Calories 503.4
  • Total Fat - 35.2 g
  • Saturated Fat - 5.4 g
  • Cholesterol - 127.5 mg
  • Sodium - 3263.8 mg
  • Total Carbohydrate - 9.1 g
  • Dietary Fiber - 0.7 g
  • Sugars - 0.5 g
  • Protein - 36.9 g
  • Calcium - 77.6 mg
  • Iron - 1.1 mg
  • Vitamin C - 5 mg
  • Thiamin - 0.1 mg

Step 1

Cut the fish into several pieces crosswise. Wash and drain and put them in a bowl. Sprinkle each piece evenly with the salt and refrigerate for at least 30 minutes, or overnight.

Step 2

Coat each piece with the potato starch.

Step 3

Heat up a large pan and add a generous amount of cooking oil.

Step 4

Once the oil is hot, place the fish in the pan and lower the heat to medium. Let cook for 5 to 7 minutes until the bottoms get crunchy and light golden brown. Then flip them over.

Step 5

Turn down the heat to low. Cover and let cook for about 10 minutes. You’ll see the sides of the fish pieces look opaque, which means they’re cooked thoroughly.

Step 6

Flip over the fish once more. Turn the heat up to medium-high to make the fish nice and crunchy and golden brown. Take the fish off the pan and turn off the heat.

Make Seasoning Sauce and Coat the Fish


Step 7

Heat up a large skillet with 2 tablespoons of vegetable oil. Stir-fry the garlic for a minute until it’s lightly golden brown and crispy.

Step 8

Lower the heat to medium.

Step 9

Add soy sauce, ¼ cup water, rice syrup, and hot pepper flakes. Keep stirring until the sauce is bubbling.

Step 10

Add green onion, stirring for 30 seconds before turning off the heat.

Step 11

Add the sesame oil and stir.

Step 12

Take a piece of the cooked fish and dip in the sauce to coat. Transfer it to a serving plate. Repeat it with the rest of the pieces.

It's Time to Serve


Step 13

Sprinkle with sesame seeds and serve with a side dish of rice. Leftovers can keep in the fridge up to a week, eat them cold or reheat in the microwave or on the stove with a few drops of water.

NOTE: Here fluke is used, but any type of flatfish can be used; tilapia, cod, halibut, etc..


Tips & Variations


No special items needed.

Related

ellie

Very good and interesting way to serve fish which we enjoyed. Made as directed for a very good dinner. Thanks for sharing!

review by:
(5 Jul 2019)