April 14th 2024 we kicked off our Spring Fish Share Membership with a delicious cooking demonstration hosted at our cooperative commercial kitchen. Ben Weiss is a current Fish Share member and wears lots of hats. Ocean engineer at WHOI, gardener, and a wonderful chef.
Ben has previously done cooking demos with us and has blown us away, but I think this one has to take the cake! With our golden tilefish, he cooked up a delectable Korean-inspired pan fried fish with the most delicate crust and a sauce that will be sure to please. The original recipe comes from a Korean blogger, Maangchi, who has sparked Ben's love for exploring different cuisines to try at home.
Here's his twist;
Ingredients:
For the fish:
2 lbs of filet (fish of choice, this really works with anything!)
1/2 cup potato or corn starch
1 tbsp salt
1/3 cup vegetable oil
For the seasoning sauce:
2 tbsp vegetable oil
4 cloves garlic, minced
2 green onions, chopped
2 tbsp soy sauce
1/4 cup water
1/8 cup rice syrup, sugar, or honey
1 tsp Korean hot red pepper flakes (gochugaru)
1 tsp toasted sesame oil
1 tbsp toasted sesame seeds
Directions:
For the fish:
Cut the fish into several pieces crosswise. Wash and drain and put them in a bowl. Sprinkle each piece evenly with the salt and refrigerate for at least for 30 minutes, or overnight.
Coat each piece with potato or corn starch.
Heat up a large pan and add a generous amount of cooking oil.
Put the fish in the pan and lower the heat to medium. Flip 2-3 times until light brown. Increase heat to medium high and flip once more to finish browning on both sides.
For the seasoning sauce:
Heat up a large skillet with 2 tablespoons vegetable oil. Stir-fry the garlic for a minute until it’s light golden brown and crispy. Lower the heat to medium.
Add soy sauce, 1/4 cup water, sweetener, and hot red pepper flakes. Keep stirring until the sauce is bubbling.
Add green onion, stirring for 30 seconds before turning off the heat.
Add the sesame oil and stir.
Take a piece of the cooked fish and dip in the sauce to coat. Transfer it to a serving plate. Repeat it with the rest of the pieces.