Savory Dried Cutlassfish Stir-fry: Better Than Anchovy!
Savory Dried Cutlassfish Stir-fry: Better Than Anchovy!
A Special Dried Side Dish: Deliciously Chewy Dried Cutlassfish Stir-fry
Today, we’re introducing a special side dish using small dried cutlassfish, easily found at any dried seafood market: ‘Dried Cutlassfish Stir-fry.’ Unlike the larger, semi-dried cutlassfish dishes you might be familiar with, this recipe offers a unique charm. When stir-fried until crispy like dried anchovies, it boasts a wonderfully chewy texture and a rich, savory flavor that makes it a perfect accompaniment to rice. This dried cutlassfish stir-fry offers a chewier texture and deeper taste than anchovy stir-fries. Try making it now!
Main Ingredients- 200g dried cutlassfish
- Cooking oil, as needed
Cooking Instructions
Step 1
First, prepare the dried cutlassfish. If the fish is long, cut it into 2-3 bite-sized pieces. Trim off the stiff tail ends. This preparation makes the seasoning distribute evenly and easier to eat.
Step 2
Let’s make the delicious sauce for the dried cutlassfish stir-fry! In a bowl, combine 3 Tbsp of fine gochugaru, 1 Tbsp soy sauce, 2 Tbsp jocheong, 2 Tbsp licorice root infused water (if you don’t have this, it’s okay to omit; it helps eliminate any fishy smell), 2 Tbsp maesil-cheong, 1 Tbsp mirin, 1 Tbsp ginger juice, 1 Tbsp minced garlic, and 1 Tbsp gochujang. Mix them well. Finally, add a pinch of toasted sesame seeds and a pinch of black pepper for extra flavor. Your delicious sauce is ready!
Step 3
Now, heat a generous amount of cooking oil in a pan over medium heat. Once the oil is hot, add the prepared dried cutlassfish and stir-fry until golden brown on both sides. This step removes any fishy odor and enhances the nutty flavor. Continue stir-frying until a nice yellow hue appears.
Step 4
In a separate pan, gently simmer the prepared sauce over low heat. Adding only the sauce can cause it to burn quickly, so add 2 Tbsp of water to ensure the sauce simmers smoothly without sticking to the pan. You’ll notice a wonderful aroma as the sauce thickens.
Step 5
Once the sauce has slightly reduced, turn off the heat. Add the stir-fried dried cutlassfish to the pan and toss well to coat it evenly with the sauce. If you enjoy a spicier kick, finely chop a Cheongyang chili pepper and add it in at this stage for an extra burst of flavor. Ensure all the pieces are well-coated. This finished dried cutlassfish stir-fry, with its chewy texture and sweet and spicy taste, will make a fantastic side dish!
