Stop Cooking White Fish the Wrong Way — This KOREAN Trick Makes It Flaky and Tender

A piece of white fish does not fail in your pan because you lack a cook's hand. It falls apart because it is built to come apart early, and a hot bare pan only rushes it toward dry. In this video I walk through eight small Korean kitchen habits, counted down in cooking order, for keeping cod, pollock and haddock tender from the freezer case to the plate. You will see why a hot bare pan works against a fillet instead of for it, how a flour and egg coat called saengseonjeon protects the fish instead of testing it, how a Korean braise called daegu jorim cooks its soy, rice wine and gochujang sauce with anchovy and kelp stock before the fish is ever allowed near the heat, and why a light salt, a splash of rice wine and a bowl of the cloudy water kept from rinsing rice are three habits that cost nothing at all.