alt
Posted : 2009-12-10 21:52
Updated : 2009-12-10 21:52

Saengseon Jeon (Pan-Grilled Fish With Egg)


Pan-grilled fish with egg
By Kim Yong-ja

Pay attention not to brown the egg batter.

INGREDIENTS (serves 4)

½ lb/225 g WHITE FISH (COD or SCROD)

SALT and PEPPER

4 tablespoons FLOUR

VEGETABLE OIL

1 EGG, beaten

a few strands of "SUKAT"(chrysanthemum leaves) or DILL

SAUCE:

4 tablespoons SOY SAUCE

4 tablespoons WATER

1 teaspoon LEMON JUICE

1 teaspoon SESAME OIL

1. Slice the fish diagonally ¼"/6 mm thick. Place one layer on a cutting board and sprinkle lightly with salt and pepper. Then sprinkle with flour on both sides and shake off any excess.

2. Heat a non-stick frying pan on medium heat and drizzle some oil. Then lower the heat. Dip the fish in the egg and lightly grill for 2-3 minutes.

3. Place a piece of sukat (chrysanthemum leaves) or dill on the fish slices and turn over to cook the other side. Serve with the sauce on the side.

This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.
  • 1. Julien Kang denies romance with model
  • 2. Hallyu star Bae Yong-joon marries Park Soo-jin
  • 3. Sony aims to beat Canon, Nikon in full-frame camera market
  • 4. Unemployed man takes out rage on golf courses
  • 5. More stars turning to private weddings
  • 6. K-pop festival set to rock U.S.
  • 7. Bae Yong-joon Instagram reveals pre-wedding jitters
  • 8. US beauty queen named taekwondo ambassador
  • 9. Fashion boom hits North Korea
  • 10. Korean hip-hop duo scores three-pointer in video game soundtrack