Thursday, November 8, 2012

Fish Jeon (생선전)

Fish jeon is usually made with cod but any white firm fish will do, like tilapia. I really like tilapia because it's yummy, isn't overly fishy, takes on other flavors well, and it goes on sale all the time in my local grocery store. This is an easy dish to make and my relatives always seem to make this for get-togethers, probably because it's easy to make ahead of time and because it's both kid and adult-friendly.

Ingredients [makes 8 to 12 pieces]:
2 tilapia fillets, cut into small pieces
3 tablespoons flour
1 egg
1/2 teaspoon salt x 2
1/2 teaspoon pepper x 2
1 tablespoon oil (canola, vegetable, something neutral)
1 tablespoon soy sauce
1/2 teaspoon rice wine vinegar
1/2 scallion, chopped into small pieces
2 cloves garlic, minced
1/2 teaspoon sesame seeds
Start by assembling the sauce. Combine soy sauce, rice wine vinegar, scallions, sesame seeds, and garlic and stir together. Set aside and let the flavors combine.

Cut the tilapia into small pieces. I like to just quarter it but you'll end up with some thicker pieces and some thinner ones. If the thick ones bother you (they don't bother me) you can slice them in half to make them thinner.
Season both the flour and egg with salt and pepper (1/2 teaspoon of each in each). Then coat each tilapia piece
Heat a large skillet and add in some oil. Once the oil is hot, add in the fish pieces and let them cook until the egg starts to get golden and a bit crisp on the edges.
Remove to a plate as the pieces are cooked through - the thinner ones will take less time, of course - and if they seem too greasy, let the excess grease drain on a paper towel.
Serve with the sauce - either for dipping or by spooning it over the top - and enjoy.
And here's the recipe page for your convenience:

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