Chewy Semi-Dried Flatfish Grill Recipe
Chewy Semi-Dried Flatfish Grill Recipe
Appetite-Inducing Rice Thief: Chewy and Savory Semi-Dried Flatfish
Hello! We believe food is strength. Today, I’ll share a recipe for grilled semi-dried flatfish, which tastes incredibly delicious when dried to a chewy texture, similar to dried cod. Flatfish, which resembles flounder, has almost no fishy odor, is rich in protein, and contains abundant potassium and phosphorus, aiding in preventing adult diseases and improving high blood pressure. Some people confuse ‘Bakdae’ and ‘Seodae’ (both types of flatfish), but ‘Bakdae’ can grow up to 60cm, while ‘Seodae’ does not exceed 30cm. Today, we’ll make a simple yet flavorful grilled semi-dried flatfish. It’s perfect as a side dish for rice or as a snack with drinks!
Ingredients- 2 semi-dried flatfish
- 1 stalk green onion
- 1/4 onion
- 3 Tbsp canola oil or cooking oil
- 1 Tbsp soy sauce (optional, to taste)
- A little fresh wasabi (for serving)
Cooking Instructions
Step 1
First, prepare the vegetables. Cut the green onion into 4cm lengths and thinly slice the onion. These vegetables will add wonderful flavor to the grilled fish.
Step 2
Heat a pan over medium-low heat, add 3 tablespoons of canola oil (or cooking oil), and stir-fry the chopped green onion and sliced onion. The sweetness of the onion and green onion will dissolve into the oil, creating a flavorful ‘scallion oil’. A sweet and fragrant aroma will fill the air as they cook. It’s important to stir-fry them thoroughly at this stage to release their aroma.
Step 3
Once the vegetables are golden brown, add the two cleaned semi-dried flatfish to the pan. Since flatfish is a lean fish, using enough oil in the pan is crucial to prevent sticking and ensure a delicious grill. Place the flatfish on top of the sautéed green onion and onion.
Step 4
Adjust the heat to medium and grill both sides of the flatfish until golden brown. At this point, letting the green onion and onion char slightly next to the fish will add even deeper flavor. Stir-fry them until they are just about to char. Grill the fish, flipping it from side to side, until the flesh is white and the skin is crispy. (Optional: When the fish is almost done, you can pour 1 tablespoon of soy sauce around the edges of the pan for an extra savory kick.)
