| 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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