Created by ForeverMama on June 27, 2019
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.
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.
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.