Pollock Chon (Tong Tae Chon) Recipe
Servings: 12
Ingredients
- 1 lb frzn Pollock or possibly rock cod thawed slightly
- 1 tsp salt
- Flour for coating fish
- 2 x Large eggs beaten with
- 1 dsh salt
- Oil for cooking
- 5 stalk sut gat (crown daisy) - to 6
- (available at Korean markets)
- Dipping Sauce - (Yangnyom Kanjang) (see recipe)
Directions
- Slice the fish diagonally into 1- to 2-inch pcs, about 1/4-inch thick. Sprinkle the salt on the fish.
- Place some flour on a plate. Coat the fish proportionately on both sides with flour. Then, dip the fish in the Large eggs.
- Heat 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 till the egg is slightly browned on the edges, for about 3 to 4 min on both sides. Serve this with Dipping Sauce, if you like.
- This recipe yields about 30 pcs.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 46g | |
| Recipe makes 12 servings | |
| Calories 47 | |
| Calories from Fat 11 | 23% |
| Total Fat 1.19g | 1% |
| Saturated Fat 0.31g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 62mg | 21% |
| Sodium 251mg | 10% |
| Potassium 146mg | 4% |
| Total Carbs 0.06g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.06g | 0% |
| Protein 8.38g | 13% |
