Maangchi: Seasoned pan-fried flatfish
Original creator demonstrates starch-coated bone-in flatfish and sauce.
Official cooking video · Maangchi · YOUTUBECrisp Pan-Fried Flatfish with Sweet Soy Sauce (Gajami Yangnyeom-Twigim, 4)
A Korean-style flatfish dish: bone-in cleaned fish is starch-coated, pan-fried until cooked, and coated with a sweet garlicky soy sauce.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Ask the fishmonger to clean, scale and cut the flatfish into 2–3 pieces. Pat dry without rinsing and splashing; season with coarse salt and refrigerate for 30 minutes.
- 02
Pat the fish dry again and coat lightly and evenly with potato starch. Use a plate reserved for raw fish.
- 03
Heat 1/3 cup oil in a wide pan over medium heat; fry the first side for about 5–7 minutes. Turn carefully, cover and cook on low for about 10 minutes, then uncover and re-crisp.
- 04
Verify the thickest part reaches at least 63°C (145°F) and the flesh is opaque and flakes easily. Cook longer if needed; move cooked fish to a clean plate.
- 05
In another pan, stir-fry garlic in 2 tbsp oil about 1 minute. Add soy sauce, water, rice syrup and chili flakes; simmer until bubbling. Stir in scallions about 30 seconds, turn off heat and add sesame oil.
- 06
Coat the cooked fish with warm sauce, sprinkle sesame and serve. Watch for bones; refrigerate any cooled leftovers promptly and within 2 hours.
Helpful source links
Before you cook
Contains fish, soy and sesame; soy sauce may contain wheat. Separate raw-fish tools, avoid rinsing splashes, and cook fish to 63°C/145°F. Beware hot oil, trapped steam and bones; refrigerate leftovers within 2 hours.
Allergens: FISH, SOY, WHEAT_POSSIBLE_IN_SOY_SAUCE, SESAME
Image & source credits
These illustrations stand in for food photos.
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