Crispy and Chewy Pollack Skin Stir-fry (Collagen Bomb!)
A Collagen Powerhouse! The Ultimate Rice-Thief Side Dish: Pollack Skin Stir-fry / Pollack Skin Candies
Introducing a delicious pollack skin stir-fry packed with chewy texture and abundant collagen, offering both health benefits and fantastic flavor! We’ve infused this dish with easily absorbable marine collagen, known for its superior absorption compared to collagen from meat or fish. While it makes a great snack to accompany drinks, it’s also an addictive side dish that will have you reaching for more rice. Strangely, as you chew, it develops a savory, almost chicken-like aroma, making it even more captivating. This recipe is simple to follow, so give it a try!
Main Ingredients- 250g Prepared Pollack Skin
- A little cooking oil (for frying)
- A pinch of black pepper (for finishing)
- 2g Ginger (julienned)
- 5g Green Onion (finely chopped)
- 1 Korean Green Chili Pepper (seeds removed, finely minced)
- 1 Red Chili Pepper (seeds removed, finely minced)
Seasoning Sauce Ingredients- 1 Tbsp Soy Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Corn Syrup
- 0.5 Tbsp Brown Sugar
- 0.5 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 3 Tbsp Water
- 1 Tbsp Soy Sauce
- 1.5 Tbsp Gochugaru (Korean chili flakes)
- 0.5 Tbsp Minced Garlic
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Corn Syrup
- 0.5 Tbsp Brown Sugar
- 0.5 Tbsp Toasted Sesame Seeds
- 1 Tbsp Sesame Oil
- 3 Tbsp Water
Cooking Instructions
Step 1
First, let’s prepare all the ingredients for the dish. If the pollack skin is already prepared, you can use it directly. If there are any remaining fins or bones, it’s best to remove them cleanly.
Step 2
Gently wipe the surface of the prepared pollack skin with a dry kitchen towel or paper towel. Then, using scissors, cut the skin into bite-sized pieces, about 2-3 cm in length. This will make it easier to fry or stir-fry.
Step 3
You generally won’t need to do much extra preparation, as any small bones or fins are usually removed. If you notice any parts that bother you, feel free to trim them. If the skin is already well-prepared, you can skip this step.
Step 4
Prepare the aromatic vegetables. Julienne the ginger thinly. Finely mince the green chili peppers, red chili peppers, and green onions after removing their seeds. These will add spicy notes and a fragrant aroma.
Step 5
Now, let’s make the delicious seasoning sauce! In a bowl, combine 1 Tbsp soy sauce, 1.5 Tbsp gochugaru, 0.5 Tbsp minced garlic, 2 Tbsp mirin, 1 Tbsp corn syrup, 0.5 Tbsp brown sugar, 0.5 Tbsp toasted sesame seeds, 1 Tbsp sesame oil, and 3 Tbsp water. Stir well with a spoon until all ingredients are thoroughly mixed and well combined.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium heat to about 160°C (320°F). Carefully add the prepared pollack skin pieces one by one into the hot oil. Fry them until they turn a golden brown and become crispy, which should take about 2-3 minutes. Be careful not to fry them over high heat, as they might burn.
Step 7
Once fried, drain the pollack skin on a sieve or place them on a plate lined with paper towels to absorb any excess oil. This step ensures that the stir-fried dish is not greasy and maintains its crispy texture.
Step 8
Prepare another pan and add just a little bit of cooking oil. Over medium-low heat, sauté the julienned ginger until it releases its fragrant aroma. Once the ginger aroma is noticeable, add all of the prepared seasoning sauce to the pan. Bring it to a boil over medium heat and let it simmer until the sauce thickens slightly.
Step 9
When the sauce is simmering and has thickened, add the drained fried pollack skin to the pan. Stir-fry quickly to coat the skin evenly with the sauce. This should only take about 30 seconds to 1 minute. Stir-frying for too long can make the fried skin lose its crispiness.
Step 10
Turn off the heat to finish the dish. If desired, sprinkle a pinch of black pepper for an enhanced flavor. This completes your delicious pollack skin stir-fry (or pollack skin candies), boasting a crispy exterior and a chewy interior!
