Korean fried fish

The 'Xita' area in Shenyang is a concentrated area of Korean people, and many South Koreans also live and entertain there. There is very pure Korean cuisine there, and this 'Korean fried fish' is what I learned from the cat and tiger village there. Although what I made is not very pure, after tasting by my family, the taste is still very positive ~~
Everyone knows how to cook fried fish. The key is the sauce. Below is the unique sauce from the 'coffee' house ~~~ Korean fried fish generally uses white fish. I didn't buy it, so I bought 2 fresh Spanish mackerel instead. The Spanish mackerel is tender, has a weak fishy smell, has few thorns and thick meat. I think it is quite suitable for making this dish ~~

Recipe Recommendations

Spanish mackerel two
sesame two tablespoons
Korean hot sauce two spoonfuls
sugar a spoonful
chicken essence appropriate amount
fish sauce a spoonful
salt appropriate amount
qingshui appropriate amount

slightly spicy
fried
several hours
ordinary

Steps for Korean fried fish

Put Korean spicy sauce, spring onion, ginger and garlic minced, sugar, chicken essence, fish sauce (or seafood soy sauce), and water into a small bowl and mix well into a seasoning sauce. Set aside.

Heat a wok, add oil into the pan, add sesame seeds after the oil is heated, and stir fry until fragrant.

Put the mixed seasoning juice into the pan and bring to a boil over high heat, turn to low heat and cook until thick.

Pour into a small bowl.

Remove the Spanish mackerel and clean it up.

Throw it away from the fish belly, do not cut the back into sections, and open it into large pieces.

Drain the fish, sprinkle with a thin layer of salt, and marinate in the refrigerator for 1-2 hours.

Sprinkle a small amount of dry flour on the surface of the marinated Spanish mackerel, fry until golden yellow on both sides, and serve on a plate.

Pour sauce on the surface, sprinkle with minced coriander and serve.