| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Eggs | Korean | Seafood | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Canned horse mackerel |
| 1/2 | Onion | |
| 1/2 | c | Bread crumbs |
| 1 | Egg; beaten | |
| 1 | Clove garlic | |
| 1/2 | ts | Pepper |
| 1 | tb | Corn oil |
| 5 | Green peppers | |
| 1 | tb | Flour |
| 1 | Egg | |
| 1/2 | ts | Corn oil |
| Parsley |
INSTRUCTIONS
(1) Open can and drain fish in sieve. Mince onion and pan-fry in greased pan until golden brown. (2) Cut green peppers in half lengthwise and remove seeds. Mince garlic. (3) Add drained fish, pan-fried onion, bread crumbs, beaten egg and minced garlic together in bowl, mix thoroughly, and season with pepper. (4) Coat inside of green pepper lightly with flour and stuff filling (3) into peppers. (5) Beat egg and pour into greased frying pan to make thin sheet. Shred egg sheet finely into thin strips. (6) Place stuffed green peppers in preheated steamer and steam for about 10-15 minutes Garnish steamed green peppers with egg strips and parsley. by Chung Hea Han From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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