Crispy Dried Pollock Stir-fry
Crispy Dried Pollock Stir-fry
Dehydrated Fish Dish, Dried Grocery Side Dish, Dried Pollock Recipe
This dried pollock stir-fry is a true appetite stimulant that will have you reaching for more rice. Its irresistible savory flavor makes it a perfect side dish.
Main Ingredients- Dried pollock 250g
- Cornstarch 1/3 cup (for coating)
- Cooking oil, a little (for frying)
- 5 Vietnamese chilies (or dried red chilies/peperoncino)
- 1/3 stalk green onion
- 20g onion
- A little sesame seeds (for garnish)
- 1 pinch black pepper
Seasoning Sauce- Water 1/3 cup
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili powder) 0.5 Tbsp
- Sake or cooking wine 0.5 Tbsp
- Corn syrup or oligodulce 1.5 Tbsp
- Vinegar 0.5 Tbsp
- Oyster sauce 0.5 Tbsp
- Water 1/3 cup
- Soy sauce 2 Tbsp
- Gochugaru (Korean chili powder) 0.5 Tbsp
- Sake or cooking wine 0.5 Tbsp
- Corn syrup or oligodulce 1.5 Tbsp
- Vinegar 0.5 Tbsp
- Oyster sauce 0.5 Tbsp
Cooking Instructions
Step 1
Prepare the dried pollock first to make a delicious dried pollock stir-fry.
Step 2
If the dried pollock is already cut into bite-sized pieces, you don’t need to cut it further. If it’s a whole piece, cut it into bite-sized pieces. Then, soak the dried pollock in water with 1 Tbsp of vinegar for about 5 minutes to remove any fishy smell. Rinse thoroughly 2-3 times under running water. This step will remove any unpleasant odors and result in a cleaner taste.
Step 3
Gently press the cleaned dried pollock with paper towels to thoroughly remove any excess moisture from both sides. Properly drying the pollock is crucial for achieving a crispy coating.
Step 4
Once the dried pollock is dry, evenly coat both sides with cornstarch. Ensuring a thorough coating of cornstarch will help create a wonderfully crispy texture when fried.
Step 5
Now, it’s time to fry the cornstarch-coated dried pollock until crispy. Heat a generous amount of cooking oil in a pan over medium heat. Carefully add the cornstarch-coated dried pollock pieces one by one, making sure they don’t stick together.
Step 6
Fry the dried pollock about twice until it’s golden brown and crispy. Avoid over-frying initially, as it can make the fish tough. Once the exterior is crisp, remove from the oil and drain any excess oil. Place the fried pollock on a wire rack to drain.
Step 7
Thinly slice the onion and finely chop the green onion. If using, finely mince the Vietnamese chilies, removing the seeds if you prefer less heat, or leave them whole.
Step 8
Heat a little cooking oil in a separate pan over medium heat. Add the sliced onion and green onion and stir-fry until fragrant. Once the onion begins to turn translucent, add the Vietnamese chilies and stir-fry briefly to release their aroma. Pour in the pre-mixed sauce ingredients (water, soy sauce, gochugaru, sake, corn syrup, vinegar, oyster sauce) and bring to a rolling boil over high heat, allowing the sauce to reduce slightly.
Step 9
Once the sauce is bubbling and flavorful, add the crispy fried dried pollock. Stir-fry for about 1-2 minutes. Be careful not to overcook, as the crispy coating can become soggy. The goal is to coat the pollock evenly with the sauce.
Step 10
Finally, sprinkle with sesame seeds and a pinch of black pepper. Stir once more to finish. Your delicious dried pollock stir-fry is ready! Enjoy it with a bowl of warm rice.
