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Korean Seasoned Pan Fried Fish

Here's how you make Korean Seasoned Pan Fried Fish
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  • Servings: 4
  • Prep: 45m
  • Cook: 20-25m
    • The following recipe serves 4 people.

Ingredients

The ingredients are:
  • 1 whole (2 1/2 pounds) flounder fish (fresh fluke, or flounder, or any flatfish, can also use fillets, about 2½ pounds, scaled with guts removed, Refer to NOTE)
  • 1/2 cup potato starch (or corn starch)
  • 1 tablespoon kosher salt
  • 1/3 cup oil (vegetable oil)
  • FOR SEASONING SAUCE
  • 2 tablespoons oil (vegetable oil)
  • 4 cloves garlic, minced
  • 2 green onions, chopped
  • 2 tablespoons soy sauce
  • 1/4 cup water
  • 1/4 cup rice syrup (or sugar, or honey)
  • 1/2 teaspoon hot pepper flakes (Korean gochu-garu)
  • 1 teaspoon sesame oil
  • 1 tablespoon sesame seeds
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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..

We hope you enjoy this recipe!

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