Salt & Pepper Fish Sticks

Ingredients

• 2 teaspoons sugar
• 1 teaspoon chicken bouillon powder
• 1 teaspoon gochugaru (Korean chile flakes) or red chile flakes, or to taste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground white pepper
• Neutral oil
• 1 pound frozen fish sticks, or frozen battered fillets halved lengthwise
• 1/4 medium sweet onion, sliced into quarter moons
• 1 tablespoon minced fresh ginger
• 4 cloves garlic, thinly sliced
• 1/2 medium jalapeño, thinly sliced
• 1/4 cup thinly sliced scallions
• 1/4 cup torn basil leaves, optional

Directions

1. In a small bowl, mix together the sugar, bouillon powder, gochugaru, salt, and white pepper and set aside.
2. Line a plate with paper towels and set it near the stove. Drizzle just enough oil into a large skillet to lightly coat the bottom and place over medium-high heat.
3. Once the oil shimmers, add the frozen fish sticks and cook until heated through and golden brown, 3 to 5 minutes per side, depending on thickness. Transfer to the paper towels.
4. In the same skillet, drizzle in enough oil to lightly coat the bottom again. Once very hot and just starting to smoke, add the onion, ginger, and garlic, and stir-fry until fragrant and lightly browned, 15 to 20 seconds.
5. Add the jalapeño and stir-fry until slightly softened, another 15 to 20 seconds.
6. Return the fish sticks to the pan and sprinkle with the reserved seasoning mixture, gently tossing and flipping to coat evenly while keeping them intact. Remove from the heat, toss in the scallions and basil if using, and serve immediately.