Pollock Chon - {Tong Tae Chon}

Recipe Ingredients

1 lb	454g / 16oz	Frozen Pollock or rock cod - thawed slightly
1 teaspoon	5ml	Salt
		Flour - for coating fish
2		Eggs - beaten with
1		Salt
		Oil - for cooking
5		Sut gat (crown daisy) - to 6
		= (available at Korean markets)
		Dipping Sauce - {Yangnyom Kanjang} - (see recipe)

Recipe Instructions

Slice the fish diagonally into 1- to 2-inch pieces, about 1/4-inch thick. Sprinkle the salt on the fish.

Place some flour on a plate. Coat the fish evenly on both sides with flour. Then, dip the fish in the eggs.

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 until the egg is slightly browned on the edges, for about 3 to 4 minutes on both sides. Serve this with Dipping Sauce, if desired.

This recipe yields about 30 pieces.

Each piece: 24 calories; 94 mg sodium; 22 mg cholesterol; 1 gram fat; 0 saturated fat; 0 carbohydrates; 3 grams protein; 0.01 gram fiber.

Source:
The Los Angeles Times, 07-18-2001

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.