1
Use scissors to trim and remove any fins or bones attached to the pollock skin.
Stir-fried Pollock Skin
A recipe for stir-fried pollock skin made by stir-frying cost-effective pollock skin until crispy and tossing it in a sweet and spicy sauce.
KoreanSide Dish
⏱️ 2 min total📝 9 steps
What You'll Need
Pollock skin1.5kg
Cheongyang chili peppera little
Red chili peppera little
Chivesa little
Vegetablesas needed
Dark soy sauce3 tbsp
Oligosaccharide2 tbsp
Sugar1 tbsp
Minced garlic1 tbsp
Sesame oil1 tbsp
Sesame seeds1 tbsp
Instructions
2
Lightly wash the trimmed pollock skin in cold water two or three times and drain.
3
Finely chop the Cheongyang chili pepper, red chili pepper, chives, and vegetables.
4
In a bowl, mix 3 tbsp dark soy sauce, 2 tbsp oligosaccharide, 1 tbsp sugar, 1 tbsp minced garlic, 1 tbsp sesame oil, and 1 tbsp sesame seeds to make the sauce.
5
Put the pollock skin in a frying pan and stir-fry for 1-2 minutes as if dry-roasting it.
⏱️ 2m 0s6
Remove the stir-fried pollock skin from the pan and let it cool slightly to make it crispy.
7
Stir-fry the chopped vegetables in the pan first.
8
Add the prepared sauce to the pan in two portions and stir-fry.
9
Add the stir-fried pollock skin back into the pan and stir evenly with the sauce to finish.