Green onion, red chili pepper (both thinly sliced)
Chop the heads and tails off the fish, take out the guts and wash well in water. Drain and pat dry. Cut each fish into 4 even pieces. Coat thinly with katakuriko. Combine the ★ ingredients.
Heat oil in a frying pan, put in the fish pieces, cover with a lid and pan fry on both sides until golden brown. Wipe excess oil in the pan with paper towels.
Add the combined ★ ingredients to the frying pan, and coat the fish pieces. Transfer to serving plates, and sprinkle finely sliced green onion and red chili pepper on top.
Story Behind this Recipe
I wanted to come up with a delicious pacific saury dish besides just salt-grilling.
Coat the fish lightly with the katakuriko potato starch flour. If you simmer down the ★ sauce too much, the surface of the fish will get hard. Adjust the amount of doubanjiang to taste. It's easy to separate the bones from the fish as you eat it, but if you don't want bones, filet the fish before you cook it. You can use this recipe with other fish as well as meat.