Pan-Seared Salt-Cured Belt Fish

Another popular traditional dinner in Korea, salt-cured, silvery-skinned belt fish steaks are pan-seared in a little oil and on the table in about five minutes, to accompany rice and banchan. It’s especially easy because you can find salt-cured belt fish in the refrigerated section of most Asian markets. If you see it, buy extra—it’ll last for a long time in the refrigerator.