+
0 (0)

Categories: Appetizers, Fish and shellfish, Main courses

Pollock Chon (Tong Tae Chon)

Pollock Chon (Tong Tae Chon)
Los Angeles Times

My parents were party fanatics. Whenever there was a holiday, the celebration was at our house. A birthday? A promotion? A new car? Any excuse to throw a party, and our doors were wide open. I always thought my mom ... Read more

Total time: 20 minutes | Makes about 30 pieces
Note: Sut gat are sold at Korean markets. If you can't find pollock, you can substitute rock cod. Serve this with Dipping Sauce, if desired. (see related recipe).
  • 1 pound frozen pollock, thawed slightly
  • 1 teaspoon salt
  • Flour
  • 2 eggs, beaten with a dash of salt
  • Oil, for cooking
  • 5 to 6 stalks sut gat (crown daisy), for garnish

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

Step 2Place some flour on a plate. Coat the fish evenly on both sides with flour. Then, dip the fish in the eggs.

Step 3Heat 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.

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.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Ciccioli terrine
Woven zucchini with fresh goat cheese
Herbed flageolet and cannellini beans
Molten cheese and sausage (queso fundido con chorizo)