Korean style cod fish with potatoes

Overview

How to cook Korean style cod fish with potatoes at home

Wash the cod and cut into pieces, cut the potatoes into thick slices, cut 2/3 of the chives into sections and cut the remaining scallions into minced pieces, mince the cilantro, cut into 2 pieces, and break up the garlic cloves.
Mix the cod with a little pepper, 1 spoon of cooking wine, and a little salt and marinate for a while.
Heat oil in a pan. When the oil is hot, add thick slices of potatoes into the pan and fry until golden brown. Remove and set aside.
After removing the potatoes, wrap the cod in dry noodles or dry starch and put it in a pan to fry until it has a crust; (During the frying process, prepare the sauce: 2 spoons of Korean chili sauce, 1 spoon of garlic chili sauce, 1 spoon of June fresh soy sauce, a little MSG, salt, sugar and fine chili powder, add a small bowl of boiled water and mix well)
Fried cod and potatoes.
Add a little new oil to the pot, add the onion, ginger and garlic and stir-fry until fragrant (I like spicy food, so I added a chili, but those who can’t eat spicy food can omit it).
Pour the prepared sauce into the pot and bring to a boil over high heat.
Put the cod and potato thick slices into the pot, reduce the heat to low and cook slowly for 8-10 minutes, shaking the pot occasionally to avoid sticking.
After cooking, sprinkle with remaining chives and chopped chives.
Korean-style cod fish with potatoes, perfect for rice.