When dried and shredded filefish is seasoned with a sweet and spicy sauce, it makes a great side dish. The hard dried fish softens and takes on a nutty sesame-oil flavor. You’ll need to get to a Korean grocery store to find dried filefish. You can substitute shredded dried squid or shredded dried pollock, if you’d like.
Serves 8 to 12
INGREDIENTS
- 8 ounces dried filefish (juipo)
- ⅓ cup Korean hot pepper paste (gochujang)
- 2 tablespoons vegetable or olive oil
- 1 tablespoon toasted sesame oil
- 3 garlic cloves, minced
- ¼ cup brown rice syrup (ssal-yeot), or 2 to 3 tablespoons sugar
- 2 teaspoons toasted sesame seeds
INSTRUCTIONS
- Wipe each piece of filefish on both sides with a wet cloth or paper towel to remove any dusty residue. Use scissors to cut each piece into thin 2-x-⅓-inch strips.
- Heat a large skillet over medium heat. Add the filefish and cook, stirring, for 2 minutes, until slightly cooked. Remove from the heat.
- Combine the hot pepper paste, vegetable oil, sesame oil, garlic, and rice syrup in a large bowl and mix well with a wooden spoon until the mixture is creamy and shiny. Add the filefish and mix well with the spoon or your hands. (If you mix this by hand, you might want to wear disposable gloves.) Add the sesame seeds and mix again. Refrigerate for 4 to 6 hours.
- Transfer the fish to a bowl and serve. Refrgetrate leftovers in an airtight container for up to 1 month; serve cold.
