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