Fillet the Pacific saury into 3 slices. Sprinkle with the grated ginger juice and sake. Combine the ★ ingredients in a bowl, and set aside.
Add the dry ingredients (the ratio of cake flour to katakuriko should be 1:1) in a plastic bag. Coat the fish fillets with them, and shake off the excess flour.
Heat a frying pan, and add a generous amount of oil. Start pan-frying the skin side of the fish fillets. When finished, pour in the ★ flavouring sauce, and coat the fish in it. This will make the fish lustrous.
Serve on a plate, and sprinkle with white sesame seeds.
This is a recipe for homemade gochujang (Recipe ID: 1639252). It uses less red hot peppers than usual, so even people who don't like spicy food can eat it.
The amount of the flavouring ingredients will change depending on the spiciness (or sweetness) of the gochujang. Please adjust the taste so it's not too spicy.
Story Behind this Recipe
This is a staple dish in our family.
It's also delicious to serve with shredded white leek or shiso leaves. It's ok to increase the amount of gochujang and decrease the amount of soy sauce if you like.