Gangwon-Style Pan-Grilled Salted Dorumuk Fish (3 servings)

Prepare three cleaned, chilled dorumuk fish. Pat dry thoroughly with paper towels. If frozen, thaw in the refrigerator first.

Sprinkle a total of 1/8 tsp salt evenly across both sides. Reduce the salt if the fish are already salted.

Lightly dust both sides of all three fish with 1 tbsp pancake mix. Shake off any thick clumps.

Heat 3 tbsp oil in a skillet over medium-low heat and lay the fish in a single layer. Keep your hands and face clear of possible splatters from moisture or roe.

When the skin is golden, turn the fish and grill the other side. Lower the heat if the outside darkens too fast. Check that the thickest flesh reaches at least 63°C (145°F). Without a thermometer, cook until the flesh is opaque and flakes easily with a fork, including the roe-filled belly.

Serve fully cooked. Watch for small bones. Refrigerate leftovers within two hours and reheat to 74°C (165°F) before eating again.