Spicy Cod Fillets
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# In a bowl, season the cod evenly with salt and ground black pepper. Let it sit for 30 minutes in the fridge. Pat dry with a paper towel to remove excess water. | # In a bowl, season the cod evenly with salt and ground black pepper. Let it sit for 30 minutes in the fridge. Pat dry with a paper towel to remove excess water. | ||
| - | # Coat the cod pieces with the potato starch.cod fillet coated with starch. [[File:Coated-cod-620x465.jpg|300x400px]] | + | # Coat the cod pieces with the potato starch.cod fillet coated with starch. |
| + | #;[[File:Coated-cod-620x465.jpg|300x400px]] | ||
# Evenly spread the onion and garlic in the bottom of a small pan. | # Evenly spread the onion and garlic in the bottom of a small pan. | ||
| - | # Cut the dried kelp into 6 pieces and add it to the pan.[[File:Spicy-cod-fillet-vegetables.jpg|300x400px]] | + | # Cut the dried kelp into 6 pieces and add it to the pan. |
| + | #;[[File:Spicy-cod-fillet-vegetables.jpg|300x400px]] | ||
# Add soy sauce and sprinkle the gochu-garu over the onion. | # Add soy sauce and sprinkle the gochu-garu over the onion. | ||
| + | #;[[File:Seasonings.jpg|300x400px]] | ||
# Add 1 cup water. Cook over medium high heat for about 3 minutes until it starts boiling. | # Add 1 cup water. Cook over medium high heat for about 3 minutes until it starts boiling. | ||
# Reduce the heat to medium. Stir. Add the cod pieces on top, side by side. Cover and cook for 5 minutes over medium heat. | # Reduce the heat to medium. Stir. Add the cod pieces on top, side by side. Cover and cook for 5 minutes over medium heat. | ||
# Uncover and use a spoon to flip over each piece of the cod. Add the rest of the ¼ cup of water to the pan. | # Uncover and use a spoon to flip over each piece of the cod. Add the rest of the ¼ cup of water to the pan. | ||
| + | #;[[File:Spicy-cod.00-06-46-13.still002.jpg|300x400px]] | ||
# Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat. | # Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat. | ||
| + | #;[[File:Spicy-cod.00-07-00-11.still003.jpg|300x400px]] | ||
# Open the lid and scoop some liquid from the bottom of the pan and spoon it over top. | # Open the lid and scoop some liquid from the bottom of the pan and spoon it over top. | ||
| + | #;[[File:Spicy-cod.00-07-25-04.still004-620x349.jpg|300x400px]] | ||
# Remove from the heat and serve right away with rice and other side dishes. | # Remove from the heat and serve right away with rice and other side dishes. | ||
Current revision as of 01:14, 1 July 2024
Ingredients
- 1 pound frozen cod fillets, thawed and cut into about 2½ inch pieces
- ½ teaspoon kosher salt
- ¼ teaspoon ground black (or white) pepper
- 2 tablespoons potato starch (or plain wheat flour)
- 1 medium onion, sliced
- 2 garlic cloves
- 1 tablespoon soy sauce
- 2 teaspoons gochu-garu (Korean hot pepper flakes)
- a palm-sized piece of dried kelp
- 1 green onion, chopped
- 1 green chili pepper, sliced
- 1 plus ¼ cup water
Steps
- In a bowl, season the cod evenly with salt and ground black pepper. Let it sit for 30 minutes in the fridge. Pat dry with a paper towel to remove excess water.
- Coat the cod pieces with the potato starch.cod fillet coated with starch.
- Evenly spread the onion and garlic in the bottom of a small pan.
- Cut the dried kelp into 6 pieces and add it to the pan.
- Add soy sauce and sprinkle the gochu-garu over the onion.
- Add 1 cup water. Cook over medium high heat for about 3 minutes until it starts boiling.
- Reduce the heat to medium. Stir. Add the cod pieces on top, side by side. Cover and cook for 5 minutes over medium heat.
- Uncover and use a spoon to flip over each piece of the cod. Add the rest of the ¼ cup of water to the pan.
- Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat.
- Open the lid and scoop some liquid from the bottom of the pan and spoon it over top.
- Remove from the heat and serve right away with rice and other side dishes.
