Korean fried fish
Ingredients: chicken essence,salt,sesame,Spanish mackerel,minced garlic,Jiang,sugar,Korean hot sauce,qingshui,fish sauce
Recipe Recommendations
- Spanish mackerel two
- Korean hot sauce two spoonfuls
- Jiang a spoonful
- minced garlic a spoonful
- sugar a spoonful
- chicken essence appropriate amount
- fish sauce a spoonful
- sesame two tablespoons
- salt appropriate amount
- qingshui appropriate amount
Steps for Korean fried fish
1
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 and put into a small bowl.
2
Remove the head of the Spanish mackerel, clean it up, and throw it away from the belly side of the fish. Don't cut the back into sections, but open it into large slices. 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 on both sides, pour sauce on the surface, sprinkle with minced coriander and serve.Korean fried fish Make Tips
Adjust the amount of seasonings appropriately according to the size of the fish and your personal taste. Korean-style pan-fried fish is usually made with pollock, but I couldn't find any, so I bought two fresh Spanish mackerels instead. The Spanish mackerel is tender, not too fishy, has few bones, and is meaty, so I think it works quite well for this dish.