Seafood

Korean Fish Fillet Pancakes (전)

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Recipe adapted from Maangchi

Ingredients

  • Any White Fish Fillets (400 grams) – I used Snapper
  • Flour
  • Olive oil
  • Fresh Minced Garlic/ Garlic Granules
  • Salt
  • Ground Black Pepper
  • 3 Eggs
  • Red Chili Powder
  • Soy Sauce
  • Vinegar
  • Onion/ Onion Flakes
  • Sesame Seeds (Optional)

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Directions

  1. You can use fresh or thawed frozen fish – any white fish will do.
  2. Rinse the filets in cold water and gently dry them using a paper towel or cotton cloth.
  3. Slice fillets thinly and place into a bowl.
  4. Sprinkle 1 tsp of salt, 2 cloves of minced garlic (or 3 tsp of garlic granules – I used a combination), and 1 pinch of black pepper into the bowl of fish slices and gently mix it up by hand.
  5. Pour 1 cup of flour into the bowl with the cod, and mix it quickly with your hand so that the fish is lightly breaded.
  6. Beat 3 eggs in a small bowl and add a pinch of salt.
  7. Add 1 minced small onion (preferrably green, or/and some onion flakes) and red chili pepper pepper into the beaten eggs.
  8. Heat a pan on the stove over medium-high heat.
  9. Add 1 tbs of olive oil to the pan.
  10. Piece by piece, dip your breaded fish into the beaten eggs, and then place the pieces onto the heated pan.
  11. Lower the heat to medium and cook it.
  12. Turn it over using a spatula or spoon.
  13. Add more oil if needed.
  14. On a big plate, place green lettuce on the bottom and place the cooked fish on it for serving.
  15. Serve with a dipping sauce of 2 tbs of soy sauce and 1 or 2 tbs of vinegar and sesame seeds (optional). 

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Mustard-Crusted Tuna Steaks

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This cat knows he wants some!

 

Seasoning the raw tuna fillets…

If you serve it whole^ …

All’s well that end’s well. XD

Ingredients:

  • 2 sushi-quality tuna steaks, thick
  • 1/2 cup yellow mustard seeds
  • 1 teaspoon sea salt flakes
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 tablespoons coconut oil, plus more *if* needed for cooking
  • 1 small bunch mixed rocket and baby spinach leaves, washed
  • 2 limes, halved

Directions

  1. Grind mustard seeds to a coarse powder in a spice grinder or mortar and pestle. Combine ground seeds with salt and pepper, and spread mixture out on a plate.
  2. Dredge each piece of tuna in the ground mustard mixture, gently pressing the seeds against the tuna so that they adhere.
  3. Place a large skillet over medium heat. Let stand until the skillet feels hot when you place your palm just above it, about 1 minute. Add 1 tablespoons coconut oil to skillet. Heat oil until it is hot but not smoking, about 1 minute more.
  4. Carefully arrange pieces of tuna in the skillet about 1 inch apart (it is easiest to cook 2 pieces at a time; if you do so, add 1/2 tablespoon oil for second batch). Sear tuna about 1 minute, until it releases easily from skillet and the seeds are deep golden brown. Continue process until the long sides are seared. (The tuna will be very rare in the center. If you want the tuna to be more well done, increase cooking time.)
  5. Serve whole or using a sharp knife, slice the tuna into squares. Arrange on plates with a handful of mixed salad and half a lime.
  6. Serve immediately and enjoy!