Spicy and Sweet Stir-Fried Small Fish (Pulchi) – The Golden Recipe
Delicious Stir-Fried Pulchi Made Cleanly with Chili Oil
Pulchi, the baby form of hairtail fish, is rich in protein, making it a nutritious choice. You can eat it with its bones, much like anchovies, but its taste is a notch above! When stir-fried to a chewy perfection, it’s so delicious that it will make you crave rice even in your sleep. Create an unforgettable meal with this savory and sweet stir-fried pulchi.
Main Ingredients- 150g Pulchi (small hairtail fish, suitable for eating with bones)
Sauce Ingredients- 3 Tbsp Chili Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Mayonnaise
- 1 Tbsp Minced Garlic
Garnish (Finishing Touches)- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Oligodang (corn syrup)
- 3 Tbsp Chili Oil
- 2 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (rice wine)
- 1 Tbsp Mayonnaise
- 1 Tbsp Minced Garlic
Garnish (Finishing Touches)- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Oligodang (corn syrup)
Cooking Instructions
Step 1
Freshness is key for pulchi. If it’s not too dry, spread it out thinly and let it air dry for about a day in a well-ventilated area if it feels moist. This helps eliminate any fishy smell and achieve a chewy texture.
Step 2
Now, let’s prepare the pulchi. First, cleanly remove the heads from the pulchi.
Step 3
Carefully remove the long, dark intestine located just below the head. This part can be a source of fishiness.
Step 4
Trim off the stiff dorsal fin on the back of the fish with scissors to make it easier to eat.
Step 5
Cut the prepared pulchi into bite-sized pieces (e.g., 5-7 cm). Since you’ll be eating them with the bones, you don’t need to cut them too small.
Step 6
Place the prepared pulchi in a dry pan preheated over medium-low heat. Stir occasionally to prevent burning and cook for about 4 minutes. This process helps to remove moisture and make the pulchi chewier.
Step 7
Transfer the stir-fried pulchi to a sieve and shake off any remaining powder or debris from the pan, preparing them cleanly.
Step 8
If there are any residues left in the pan from cooking the pulchi, rinse it once with water and wipe it clean. It’s important to have a clean pan for stir-frying the sauce to prevent burning.
Step 9
In the cleaned pan, add all the sauce ingredients (chili oil, soy sauce, sugar, gochujang, gochugaru, mirin, mayonnaise, minced garlic) and mix them thoroughly with a whisk or spoon. Turn on the heat to medium-low after mixing the sauce.
Step 10
Once the sauce starts to simmer gently over medium-low heat and bubbles appear in the center, turn off the heat. The sauce can burn if cooked for too long.
Step 11
While the heat is off, add the pre-stir-fried pulchi to the sauce.
Step 12
Using two spoons will help you coat the pulchi evenly with the sauce without breaking them, and allows for quick mixing. Stir quickly to ensure the sauce coats all the pulchi.
Step 13
Once the sauce has evenly coated the pulchi, sprinkle with one tablespoon of toasted sesame seeds for a delicious finish. Your stir-fried pulchi is now ready!
Step 14
Spread out the finished stir-fried pulchi on a plate and let it cool slightly. Store it in an airtight container; this prevents the pieces from sticking together and keeps them delicious.
Step 15
The chili oil gives it a beautiful sheen, and the mayonnaise prevents it from becoming tough, maintaining a tender texture. Pulchi has a mild saltiness, allowing the sauce to penetrate well.
Step 16
You’ll be hooked on its not-too-salty yet wonderfully chewy texture! Enjoy this nutritious and delicious stir-fried pulchi. 🙂
