| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Meats, Eggs, Grains |
Korean |
Seafood |
4 |
Servings |
INGREDIENTS
| 1 |
|
1-lb red snapper |
| 1 |
tb |
Salt |
| 1/3 |
ts |
Pepper |
| 3 1/2 |
oz |
Ground beef |
| 1/2 |
ts |
Minced garlic |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Sesame oil |
| 1/4 |
ts |
Pepper |
| 2 |
|
Eggs |
|
|
Corn oil |
| 1/2 |
|
Bunch watercress |
| 5 |
|
Dried "Sogi" mushrooms |
| 1 |
|
Hot red pepper |
| 1/4 |
ts |
Salt |
| 3/16 |
ts |
Pepper |
| 1/2 |
c |
Fresh garland chrysanthemum |
| 10 |
|
Gingko nuts |
INSTRUCTIONS
SEASONINGS FOR GROUND BEEF
(1) Scrape off scales; remove intestines and gills from red snapper
leaving head, tail and fins. Make 3-4 deep slits on front and back of fish
and sprinkle with salt and pepper. (2) Add seasonings to ground beef and
mix well. (3) Place filling (2) into spaces where deep slits were made on
front and back of fish and steam fish in steamer for about 15 minutes. (4)
Separate egg whites and yolks and beat. Make thin egg white and yolk sheets
in frying pan and shred them into pieces 1-1/2 inches long. Cut leaves off
watercress and cut stems into pieces 1-1/2 inches long and pan fry. Soak
mushrooms in warm water for 6 minutes and clean well. Shred mushrooms and
pan-fry, seasoning with salt and pepper. Shred red pepper and pan-fry. (5)
Wash fresh garland chrysanthemum and cut into desired length. Crack gingko
nuts to remove shell. Roast in lightly greased pan until they turn green.
Peel off skin. (6) Arrange each prepared foods (egg yolk, egg white,
mushroom, watercress, red pepper) atractively on fish. Steam decorated fish
in steamer for 3 minutes or bake in oven until fish is cooked. Transfer
decorated fish to serving dish and garnish. With garland chrysanthemum and
roasted gingko nuts.
by Jong Joung Lee
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.
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