I remember my Korean birth mother (no contact now) cooking it right on the burners of the electric stove. I can't seem to cook it right though, it's always got some burnt spots and some uncooked spots. I've got this one kind that is a bit thicker and it's still a bit juicy when it is all black or close to so I'm not cooking it enough. What is the proper method? Thanks!
Koreans...how do you best cook seasoned file fish?
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