Spicy Cod Fillets

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Revision as of 01:04, 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

1. 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.
2. Coat the cod pieces with the potato starch.cod fillet coated with starch.
3. Evenly spread the onion and garlic in the bottom of a small pan.
4. Cut the dried kelp into 6 pieces and add it to the pan.
5. Add soy sauce and sprinkle the gochu-garu over the onion.
6. Add 1 cup water. Cook over medium high heat for about 3 minutes until it starts boiling.
7. Reduce the heat to medium. Stir. Add the cod pieces on top, side by side. Cover and cook for 5 minutes over medium heat.
8. 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.
9. Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat.
10. Open the lid and scoop some liquid from the bottom of the pan and spoon it over top.
11. Remove from the heat and serve right away with rice and other side dishes.