AI-generated imagePan-Grilled Korean Semi-Dried Bakdae Fish (2 Servings)
A West Coast Korean fish dish of gently pan-grilled cleaned semi-dried bakdae, usually requiring no extra salt if pre-salted.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Check the fish is cleaned and food-grade. Thaw frozen fish in the fridge and follow product directions.
- 02
Pat fish dry. Do not add salt to fish that is already salted.
- 03
Heat 2 tbsp oil over medium-low in a nonstick pan; arrange fish without overlapping.
- 04
When one side browns, carefully flip and cook the other; avoid high heat that burns the outside.
- 05
Verify the thickest part is at least 63°C. Plate, remove small bones and add optional lemon.
Helpful source links
Before you cook
Use cleaned edible fish; thaw frozen products in a refrigerator. Fish is an allergen. Avoid cross-contamination, omit extra salt on pre-salted fish, cook to 63°C and remove bones. Refrigerate leftovers within 2 hours and reheat to 74°C.
Allergens: FISH
Image & source credits
AI-generated image.
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