Braised Pollack (Puk-O Tchim)

Course : Seafoods
Serves: 4
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2 fillets dried pollack
---seasoning sauce---
4 tablespoons soy sauce
2 tablespoons sugar
3 tablespoons minced green onion
1 1/2 tablespoons minced garlic
1/2 tablespoon sesame seed powder
1/2 tablespoon sesame oil
1/2 teaspoon pepper
1 tablespoon red pepper threads

Preparation / Directions:

If using whole dried pollack, cut off head, tap lightly with mallet to open cavity, and soak in water overnight. If using dried pollack fillet, remove head and soak in water for 2 hours. Mix ingredients for seasoning sauce. Remove bones from soaked pollack and cut off fins. Cut into pieces 2 inches long and brush with sauce. Place seasoned pollack in pan with 2 tablespoons water and top with red pepper threads. Put on cover and cook slowly over medium heat 10 minutes until little sauce remains. by Bok Ryou Han Variation: *After brushing pollack pieces with seasoning sauce, they can be broiled.

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