Jinchang fish (a type of fish)
|1 small piece|
marinade for goldfish
|1 small spoon|
|3 small spoons|
How to make tasty Jjigae Kamchung fish
Prepare the ingredients, sand ginger patted flat and ginger cut into small pieces! Separate the coriander from the roots, cut the pork fat into wide pieces, and cut the corners of the kim cheong fish without the meat.
Cut the fish into pieces and massage the fish with the marinade, making sure to use the seasoning first, then add the cornstarch to mix well and marinate for ten minutes.
Open fire! Heat cooking oil in a pan, add pork fat and stir-fry until the surface is somewhat charred, touch the walls of the pan with oil.
Start with the garlic, ginger and turmeric and toss.
Add the coriander roots and green onions.
When the pan is hot, place the kim cheong fish on the bottom, making sure the fish heads are not next to the walls of the pan!
Cover the lid and cook on high heat for 2 minutes, then reduce the heat to low and cook for 4 minutes, turning the pan over when the heat is low enough to cook for 3 1/2 minutes.
Flip and close the lid, gel the remaining time, open the lid, add the cilantro, then reduce the heat to high and close the lid.
Pour a small glass of white wine along the lid in a circle to add aroma! Fire in 20 seconds. Turn it off! Out of the pot!
Flip it after it comes out of the pan to even out the flavors! Two of the garlic pieces were burnt, but the whole thing still smelled especially good