Pan-Seared Greenling with Parchment Paper
Simple Pan-Fried Greenling Wrapped in Parchment Paper (Easy & Mess-Free!)
Enjoy a perfectly cooked fish with minimal fuss and easy cleanup! This recipe uses parchment paper to pan-fry greenling, making it incredibly simple and delicious. Inspired by Chef Shim Ji-ho from ‘Pyeonstorang,’ this method guarantees a crispy exterior and a moist, flaky interior. Try this easy and flavorful way to prepare fish at home!
Main Ingredients- 1 frozen, cleaned greenling fish
- 1 Tbsp coarse salt
- 1/2 Tbsp vinegar
- Avocado oil or olive oil (for coating parchment paper)
Cooking Instructions
Step 1
First, unwrap the frozen greenling and rinse it gently under cold running water. This helps remove any ice crystals or surface impurities.
Step 2
In a large bowl, combine 1 liter (about 4 cups) of water with 1 tablespoon of coarse salt and 1/2 tablespoon of vinegar. Stir well until the salt and vinegar are dissolved. This brine solution helps to tenderize the fish and remove any potential fishy odors.
Step 3
Submerge the frozen greenling completely in the salt and vinegar solution. Let it soak for about 7 minutes to thaw. This process gently defrosts the fish and allows it to absorb some of the brining flavors.
Step 4
After 7 minutes, carefully remove the greenling from the brine. Pat it thoroughly dry using clean kitchen towels. Ensuring the fish is completely dry is crucial for achieving a crispy skin when pan-frying.
Step 5
Lay a sheet of parchment paper on your cutting board. Lightly brush the entire surface of the parchment paper with avocado oil or olive oil. The oil prevents the fish from sticking and adds a subtle richness.
Step 6
Place the dried greenling onto the oiled parchment paper.
Step 7
Carefully fold and roll the parchment paper around the fish, creating a neat parcel. Make sure it’s sealed tightly to prevent moisture loss and ensure even cooking. Think of it like wrapping a present!
Step 8
Preheat a frying pan over medium-low heat. Gently place the parchment-wrapped greenling into the heated pan. Cover with a lid and cook over medium-low heat. Cooking on too high a heat can burn the outside before the inside is cooked through.
Step 9
After about 8-10 minutes, carefully lift the edge of the parchment paper to check the color. When the parchment paper turns a golden brown all over, it’s time to flip the fish. (Keep an eye on the heat to prevent the parchment from burning.)
Step 10
Flip the parchment-wrapped fish and cook the other side for approximately 6-7 minutes more. The parchment paper traps steam and splatters, making for a cleaner cooking experience with less odor.
Step 11
Carefully unwrap the parchment paper. If the fish is tender and the skin is golden brown, it’s ready! Serve immediately and enjoy your delicious homemade greenling.
