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
1 EGG, beaten
a few strands of "SUKAT"(chrysanthemum leaves) or DILL
4 tablespoons SOY SAUCE
4 tablespoons WATER
1 teaspoon LEMON JUICE
1 teaspoon SESAME OIL
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.
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.
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.