Korean Fried Fish With Light Sour Soy Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 2 |
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From an International Cookbook I got rid of years ago. This is the only recipe we liked. It makes a whole lot of sauce, which can be halved or else saved to dress other Asian style dishes and salads. Ingredients:
3/4 lb white fish fillet |
1 tablespoon lemon juice |
2 tablespoons all-purpose flour |
1 beaten egg |
peanut oil (for frying) |
1 tablespoon sugar |
2 tablespoons boiling water |
1/2 cup rice wine vinegar |
1/4 cup light soy sauce |
1 teaspoon chopped fresh ginger |
1 tablespoon finely chopped pine nuts |
2 scallions, finely sliced |
Directions:
1. Rinse fish, dry well, cut into equal size serving pieces. Rub with lemon, let sit 10 minutes. Dry fish again, season. Dredge lightly in flour, dip in egg, fry 5 minutes each side ‘til golden brown all over.
2. Dissolve sugar in hot water, add remaining sauce ingredients. Spoon sauce onto plates, place fish pieces in center, add garnishes.
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