AI-generated imageCrispy Soy-Glazed Dried Pollock Skin for Four
Food-grade dried pollock skin is crisped in oil and lightly coated with a soy-plum glaze for Korean banchan.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Inspect food-grade dried skins, removing hard bones, sharp fins and debris; cut large pieces.
- 02
Dry the skins completely; never put wet ingredients into hot frying oil.
- 03
Heat roughly 1 cm oil over medium-low heat. Test one skin; once it contracts and crisps quickly, fry the others in small batches and remove before burning.
- 04
Drain on paper towels and do not move the hot oil.
- 05
Gently bubble 30 mL soy sauce, 15 mL plum syrup, 5 g garlic and 15 mL water in another pan, then turn off heat.
- 06
Quickly toss skins in the switched-off glaze; optionally add sesame and inspect again for any hard fragments.
Helpful source links
Before you cook
Contains fish; soy sauce may contain soy and wheat, and sesame is optional. Do not serve to small children if sharp fragments are possible. Avoid wet food in hot oil; refrigerate within 2 hours and reheat to 74°C (165°F).
Allergens: FISH_POLLOCK, SOY, WHEAT_SOY_SAUCE, SESAME_OPTIONAL
Image & source credits
AI-generated image.
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