Seasoned Pan-Fried Flatfish (Gajami Yangnyeom-twigim)

Steps

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1. 1
   Prepare the 2.5 lb flatfish by removing the innards and cutting it into pieces. Rinse with cold water, sprinkle with 1 tablespoon of salt, and refrigerate until ready to cook.
   ▶ ≈1:06
2. 2
   Coat the fish pieces evenly with 0.5 cup of potato starch.
   ▶ ≈1:30
3. 3
   Heat vegetable oil in a skillet over medium heat. Carefully place the starch-coated fish into the hot oil and pan-fry until golden and crispy on both sides, adjusting heat as needed to ensure the fish cooks through completely.
   ▶ ≈3:18
4. 4
   Prepare the sauce: thinly slice 4 garlic cloves and prepare 1 scallion.
   ▶ ≈6:58
5. 5
   In a separate pot or pan, heat some vegetable oil over medium heat. Add the garlic slices and stir-fry until fragrant and slightly golden.
   ▶ ≈8:16
6. 6
   Reduce heat and pour in 2 tablespoons of soy sauce. Add 1 cup of water and bring to a boil.
   ▶ ≈8:44
7. 7
   Stir in 1 cup of malt or rice syrup and 0.5 tablespoon of red chili powder. Continue simmering until bubbly and slightly thickened.
   ▶ ≈9:02
8. 8
   Add the scallion pieces and turn off the heat. Drizzle in 1 teaspoon of sesame oil for aroma.
   ▶ ≈9:40
9. 9
   If desired, add a small amount of sweet rice flour to the sauce and stir well for a thicker consistency. Optionally add fish sauce for depth of flavor.
   ▶ ≈10:12
10. 10
    Plate the crispy pan-fried fish and generously drizzle with the warm sauce. Check carefully for any remaining bones before serving. Enjoy the combination of crispy skin and tender meat coated with the savory, sweet, garlicky sauce.
    ▶ ≈11:10