Рецепт Pollock Chon (Tong Tae Chon)

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0 голосов | 1087 визитов
Порций: 12

Ингредиенты

Cost per serving $0.96 view details
  • 1 lb frzn Pollock or possibly rock cod thawed slightly
  • 1 tsp salt
  • Flour for coating fish
  • 2 x Large eggs beaten with
  • 1 dsh salt
  • Oil for cooking
  • 5 stalk sut gat (crown daisy) - to 6
  • (available at Korean markets)
  • Dipping Sauce - (Yangnyom Kanjang) (see recipe)

Инструкции

  1. Slice the fish diagonally into 1- to 2-inch pcs, about 1/4-inch thick. Sprinkle the salt on the fish.
  2. Place some flour on a plate. Coat the fish proportionately on both sides with flour. Then, dip the fish in the Large eggs.
  3. Heat a large nonstick skillet over medium-high heat. Sprinkle some oil onto the surface. Cook the fish in batches, placing 1 leaf of sut gat flat on each piece of fish, if using. Cook the fish till the egg is slightly browned on the edges, for about 3 to 4 min on both sides. Serve this with Dipping Sauce, if you like.
  4. This recipe yields about 30 pcs.

Nutrition Facts

Amount Per Serving %DV
Serving Size 46g
Recipe makes 12 servings
Calories 47  
Calories from Fat 11 23%
Total Fat 1.19g 1%
Saturated Fat 0.31g 1%
Trans Fat 0.0g  
Cholesterol 62mg 21%
Sodium 251mg 10%
Potassium 146mg 4%
Total Carbs 0.06g 0%
Dietary Fiber 0.0g 0%
Sugars 0.06g 0%
Protein 8.38g 13%
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