Jung Ji-sun's Chinese-Style Cod Fish Gwangjeong
A Chinese-style stir-fried cod fish dish with a savory, spicy, and slightly sweet flavor, made by frying the cod without any fishy odor until crispy, then stir-frying it with doubanjiang and huangdoujang sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- Scrape off the dark membrane attached to the bones inside the cod fish’s cavity to eliminate fishy odor and bitterness.
- After coating with starch, gently shake off excess to prevent a thick crust and maintain crispiness.
- When tossing the fish in the sauce, keep the heat high and stir quickly to avoid moisture buildup and sogginess.
Recommended for
- Those who want to enjoy cod fish, traditionally served during holidays or school meals, in a new Chinese-style twist.
- People who love crispy fish gwangjeong with a spicy and savory seasoning.
- Those looking to learn how to prepare cod fish without any fishy smell.
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