3/4 lb White fish fillets
1/2 ts Ginger juice
1 Egg white
1 1/2 tb Cornstarch
1 Green onion; white part
-only, minced
1 ts Salt
1/4 ts Pepper
1/4 Zucchini
1 1/2 Carrots
2 tb Salt
1 tb Corn oil
2 Eggs
(1) Mince fish fillets. (2) Add ginger juice, egg white, cornstarch and
green onion to minced fish and mix thoroughly. Season with salt and pepper.
(3) Shred carrots and zucchini. Pan-fry separately, seasoning with salt.
(4) Beat eggs and pour into lightly greased rectangular frying pan to make
egg sheet. Place egg sheet on top of bamboo mat and spread filling (2)
covering about half area of egg sheet. Place pan-fried carrot and zucchini
in middle of filling and roll it up. Steam for
15 minutes in steamer. (5) After it cools, cut into 3/4-inch rings.
Serve with mustard dipping sauce or vinegar soy sauce.
by Hae Sung Hwang MUSTARD DIPPING SAUCE: *Mix following ingredients
together to make sauce. 3 tablespoons soy sauce 1 tablespoon mustard powder
1 tablespoon vinegar 1 teaspoon sugar VINEGAR SOY SAUCE: *Mix following
ingredients together to make sauce. 3 tablespoons soy sauce 1 tablespoon
vinegar
1/2 teaspoon sugar
1/4 teaspoon pine nut powder Note: *Things to remember for steamed
dishes; (1) It is important to control temperature. (2) Place food in
steamer after water in steamer has come to a full boil. (3) Do not suddenly
lower steamer’s temperature. (4) Fill steamer about 3/4 full of water.
*Steamed dishes are well-suited for winter months since they are best
served warm.
From Korean Cooking — Fish, Clam and Oyster Dishes. Downloaded from
Glen’s MM Recipe Archive,
Yields
4 Servings