Korean Mushroom and Saury Soy Stir-fry
Quick answer
- Total time
- 25 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 10
About this dish
Canned saury goes into a soy-seasoned stir-fry of oyster mushrooms and cabbage, and a teaspoon of lemon juice just before the heat goes off takes down the fishy smell.
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The fish is already cooked, so it waits until the vegetables have dried out again and is folded in gently to keep the pieces large.
Ingredients
Instructions
- 1
Drain the canned saury through a strainer for 2 to 3 minutes to remove the oil, then pick out any large bones.
Leaving too much canned oil will make the dish greasy.
- 2
Tear 140 g of oyster mushrooms along the grain, shred 100 g of cabbage into 1 cm strips, and slice 40 g of scallion into rounds.
- 3
Heat 1 tablespoon of cooking oil in a pan over medium heat, add the scallion and 1 teaspoon of minced garlic, and stir-fry for 30 seconds to infuse the oil with aroma.
- 4
Add mushrooms and cabbage and stir-fry over medium-high heat for 2 minutes.
Move on once the vegetables release moisture, the pan bottom dampens, and then dries again.
- 5
Add the canned saury flesh, then 1.5 tablespoons of soy sauce, 0.5 tablespoon of red pepper flakes, and 1 teaspoon of sugar, mixing gently with a spatula. Be careful not to break up the fish.
- 6
Cook over medium heat for 2 more minutes, then add 1 teaspoon of lemon juice and turn off the heat.
The lemon juice cuts any fishiness and adds a bright acidity to the dish.
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