Fried Pollack in Sweet and Sour Garlic Sauce (Kkanpung Cod)
Spicy, Sweet, and Tangy Kkanpung Cod Recipe
Discover the delightful ‘Kkanpung Cod’, a dish where pollack, naturally low in moisture and perfect for frying, is crisped to perfection and coated in a vibrant kkanpung sauce. The mild flavor of pollack complements the savory and tangy sauce beautifully. This dish is an excellent choice for a special weekend meal or an impressive addition to your guest dining table.
Main Ingredients- Pollack (medium size) 4 fish
- Onion 1/2
- Red bell pepper 1/2
- Green bell pepper 1/2
- Scallion 1/4 stalk
- Dried chili peppers 4-5
- Whole garlic cloves 3
Batter- Eggs 2
- Cornstarch 1/2 cup
- Rice flour (fine) 1/2 cup
- Salt 0.5 teaspoon
Pollack Marinade- Salt 0.5 tablespoon
- Cooking wine or Mirin 2 tablespoons
- Black pepper a pinch
Kkanpung Sauce- Chili oil 2 tablespoons
- Soy sauce 4 tablespoons
- Oyster sauce 1 tablespoon
- Sugar 3 tablespoons
- Vinegar 6 tablespoons
- Oligosaccharide (or corn syrup) 2 tablespoons
- Cooking wine or Mirin 2 tablespoons
- Chili oil 2 tablespoons
- Black pepper a pinch
- Sesame oil 1 tablespoon
- Eggs 2
- Cornstarch 1/2 cup
- Rice flour (fine) 1/2 cup
- Salt 0.5 teaspoon
Pollack Marinade- Salt 0.5 tablespoon
- Cooking wine or Mirin 2 tablespoons
- Black pepper a pinch
Kkanpung Sauce- Chili oil 2 tablespoons
- Soy sauce 4 tablespoons
- Oyster sauce 1 tablespoon
- Sugar 3 tablespoons
- Vinegar 6 tablespoons
- Oligosaccharide (or corn syrup) 2 tablespoons
- Cooking wine or Mirin 2 tablespoons
- Chili oil 2 tablespoons
- Black pepper a pinch
- Sesame oil 1 tablespoon
- Chili oil 2 tablespoons
- Soy sauce 4 tablespoons
- Oyster sauce 1 tablespoon
- Sugar 3 tablespoons
- Vinegar 6 tablespoons
- Oligosaccharide (or corn syrup) 2 tablespoons
- Cooking wine or Mirin 2 tablespoons
- Chili oil 2 tablespoons
- Black pepper a pinch
- Sesame oil 1 tablespoon
Cooking Instructions
Step 1
Separate the head of the pollack for later use. Remove the fins, then cut the body in half lengthwise. Roughly remove the large backbone. Season the pollack pieces with salt, pepper, and cooking wine (or Mirin). Let it marinate for at least 30 minutes. This step ensures the pollack is well-seasoned and not bland.
Step 2
Finely mince the prepared onion, red bell pepper, green bell pepper, dried chili peppers, scallion, and whole garlic cloves. Finely chopped aromatics will significantly deepen the flavor of the kkanpung sauce.
Step 3
In a bowl, crack in the 2 eggs. Add the cornstarch, rice flour, and salt, and whisk well until smooth and lump-free to create the batter. Using rice flour contributes to an extra crispy texture.
Step 4
Pat the marinated pollack pieces dry thoroughly with paper towels. Any excess moisture can prevent the batter from adhering properly and cause oil splattering. Coat the dried pollack pieces evenly with the prepared batter. The batter should be thick enough to stick to the pollack without needing an additional flour coating.
Step 5
Heat frying oil to about 180°C (350°F). Carefully add 2-3 battered pollack pieces at a time and fry, turning them occasionally, until golden brown. Be cautious as the egg in the batter can cause it to burn quickly if the oil is too hot. To achieve a truly crispy texture, it’s best to fry the pollack twice. A single fry might result in a less crispy texture that can become soggy later. Double frying helps to drive out excess moisture and ensures crispiness.
Step 6
Here are the pollack pieces after their first fry. We’ll give them a second fry to make them wonderfully crisp!
Step 7
In a deep wok or large pan, heat 2 tablespoons of chili oil over medium-low heat. Add the minced garlic, chopped scallion, and dried chili peppers first. Sauté them to infuse the oil with their aromatics. This initial sautéing step builds a flavorful foundation for the sauce.
Step 8
Once the aromatics are fragrant, add the minced onion and bell peppers and stir-fry until they begin to soften. Then, add all the kkanpung sauce ingredients except for the vinegar (chili oil, soy sauce, oyster sauce, sugar, oligosaccharide, cooking wine, pepper) and bring to a simmer. Let the sauce cook until it thickens slightly and becomes glossy. Finally, stir in the vinegar and cook for another moment. Adding vinegar towards the end preserves its bright, tangy flavor, preventing it from evaporating.
Step 9
Add the double-fried pollack pieces to the warm, glossy kkanpung sauce. Increase the heat slightly and quickly toss everything together until the pollack is evenly coated with the sauce. This step should be done swiftly to maintain the crispiness of the pollack.
Step 10
Arrange fresh lettuce leaves on a serving platter. Carefully place the coated kkanpung pollack on top. Presenting it this way adds a touch of elegance. Enjoy your delicious and visually appealing Kkanpung Cod!
