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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Slice fish into 1 1/2" pieces; wipe off with paper towel and sprinkle with a little salt and pepper. | 2. Break eggs in bowl. Add a little salt and beat lightly to avoid forming bubbles. | 3. Dredge fish with flour and shake off excess. Coat with beaten eggs. | 4. Heat sesame oil in skillet and fry fish until light brown. | 5. Serve hot on plate with Vinegar-Soy Sauce. | 6. To make sauce: Mix soy sauce, vinegar and lemon juice together. Just before serving, sprinkle with 1 teaspoons finely chopped pine nuts. | 7. Note: You can prepare small fish this way also. Butterfly cut them and remove bones. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white meat fish fillet	3/4	lb		302.6007	0.0	67.3202	1.7
egg	2			143.0	0.72	12.56	9.51
flour	3	tablespoons		108.4275	23.7385	1.7627	0.4207
salt pepper				302.6007	0.0	67.3202	1.7
sesame oil	3 -4	tablespoons		0.0	0.0	0.0	0.0
soy sauce	4	tablespoons		33.92	3.1552	5.2096	0.3648
vinegar	2	tablespoons		6.257999999999999	0.2771	0.0	0.0
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.