Entree: North Korea – North Korean Coastal Cuisine – 가자미구이 ➤ Gajami-gui (Lightly seasoned and pan-fried flounder fillets with a soy-garlic dipping sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 8 min

Additional 10 min

Total 25 min

Ingredients

- 2 flounder fillets, approx. 6 oz (170 g) each, skin on or off as preferred
- 1 tsp (5 g) coarse salt
- 1/2 tsp (1 g) black pepper
- 1/2 cup (60 g) all-purpose flour for dredging
- 3 tbsp (45 ml) vegetable oil for frying
- 1 tbsp (15 ml) sesame oil (for sauce)
- 3 tbsp (45 ml) low-sodium soy sauce (for sauce)
- 1 tbsp (15 ml) rice vinegar (for sauce)
- 1 tsp (5 g) granulated sugar (for sauce)
- 1 clove garlic, minced (for sauce)
- 1 green onion, thinly sliced (for sauce and garnish)
- Lemon or lime wedges, for serving
- 1 tbsp (15 g) toasted sesame seeds, optional garnish

Instructions

1. Pat the flounder fillets dry with paper towels. Season both sides lightly with 1 tsp (5 g) coarse salt and 1/2 tsp (1 g) black pepper. Let rest 10 minutes.
2. Place the 1/2 cup (60 g) flour on a shallow plate. Dredge each fillet lightly in flour, shaking off excess.
3. Heat a large nonstick or cast-iron skillet over medium-high heat. Add 3 tbsp (45 ml) vegetable oil and swirl to coat. When the oil shimmers, add the fillets, presentation side down first.
4. Fry the fillets 3–4 minutes per side, depending on thickness, until golden brown and the flesh flakes easily with a fork. If fillets are thick, reduce heat to medium and cook an additional 1–2 minutes per side to finish through without burning.
5. While the fish cooks, whisk together 3 tbsp (45 ml) soy sauce, 1 tbsp (15 ml) rice vinegar, 1 tsp (5 g) sugar, 1 clove minced garlic, and 1 tbsp (15 ml) sesame oil in a small bowl. Stir in sliced green onion.
6. Transfer cooked fillets to a warm plate. Drizzle a little of the soy-garlic sauce over the fish or serve the sauce on the side for dipping. Garnish with extra sliced green onion, toasted sesame seeds, and lemon wedges. Serve immediately.