Buttery and Tender Dried Monkfish Jerky Salad
The Best Side Dish! Deliciously Savory and Moist Dried Monkfish Jerky Salad – Secret Recipe to Make it Even Tastier with Butter!
This is a wonderfully tender and moist salad made from dried monkfish jerky. Adding a knob of butter enhances its savory flavor profile, taking the taste to the next level. It’s perfect as a side dish for rice or even as a delightful snack for children. Enjoy this special treat!
Main Ingredients- Dried Monkfish Jerky (Agwipo) 180g
- Butter 10g (approx. 1/2 Tbsp)
Cooking Instructions
Step 1
First, tear the dried monkfish jerky into bite-sized pieces by hand. Tearing them into pieces that are not too large, just enough to fit in one bite, will make them easier to eat after cooking.
Step 2
Add 1 Tbsp of sesame oil and 1 Tbsp of mirin to the torn monkfish jerky. Gently mix and knead with your hands to marinate. This step helps to remove any fishy odor and makes the jerky more tender.
Step 3
Melt 10g of butter in a heated pan over medium-low heat. Be careful not to burn the butter, and wait until it is completely melted.
Step 4
Once the butter is melted, add 1 Tbsp of gochujang and 5 Tbsp of water to the pan. Stir with a spoon to dissolve the gochujang completely, creating the sauce base. Continue cooking over medium-low heat to prevent burning.
Step 5
When the sauce starts to bubble, add 1/2 Tbsp of minced garlic and stir-fry together. Sauté for a little longer until the garlic aroma is released.
Step 6
Add 2 Tbsp of corn syrup for sweetness and mix well to ensure the sauce evenly coats the ingredients. It’s best to let it simmer until it thickens slightly.
Step 7
Now, add the marinated dried monkfish jerky to the pan and stir-fry while mixing it well with the sauce, ensuring it’s evenly coated. It’s important to stir-fry quickly over low heat so the jerky doesn’t become too tough. Finally, sprinkle with 1 Tbsp of toasted sesame seeds for a delicious and nutty finish. Your savory monkfish jerky salad is ready!
