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Receta Pollock Chon (Tong Tae Chon)
by Global Cookbook

Pollock Chon (Tong Tae Chon)
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Ingredientes

  • 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)

Direcciones

  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.