fried red mullets
- Categories
- Seafood
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 3 | Small-sized red mullets |
| 1 tablespoon | Salt |
| ½ teaspoon | Pepper |
| ½ cup | Cornstarch |
| Oil for frying | |
| 4 tablespoons | Soy sauce |
| 1 tablespoon | Sugar |
| 1 teaspoon | Minced garlic |
| 4 tablespoons | Water |
| 1 teaspoon | Sesame oil |
| ½ | Leek |
| ¼ | Red pepper |
(1) Scale mullets, remove intestines through gills, and wash well. Make three scores diagonally on fish and season with salt and pepper. (2) Coat seasoned fish with cornstarch, set aside 5 minutes and deep-fry twice in 350øF oil. (3) Mix soy sauce, sugar, minced garlic and water in saucepan and cook. When sauce boils, add deep-fried fish and cook 8 minutes until shiny, adding a few drops of sesame oil at the end. (4) Shred leek and cut red pepper into thin rings. Place fish on serving plate and garnish with leek slices and pepper rings.
by Sook Joung Ha
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .
Similar recipes
- Baked stuffed mullet
- Grey mullet marinated in red wine
- Grilled grey mullet with garlic and rosemary
- Grilled mullet
- Grilled red mullet with tapenade
- Grilled rouget (red mullet) with basic beurre blanc
- Ground mullet chowder
- Herbed grey mullet
- Pan-fried red mullet with cep tortellini
- Red mullet court-bouillon
- Red mullet on pasta with truffle oil
- Red mullet with a ratatouille sauce
- Red mullet with aubergine and lovage pesto
- Roasted red mullet with peasant meat juices
- Smoked lisa (mullet) dip
- Smoked mullet chowder
- Tarte fine of red mullet and fennel
- Triglie alla livornese - red mullet leghorn style
- Triglie alla livornese-red mullet leghorn style
- Verges' red mullet with watercress sauce - my way
Random recipe of the day
Follow us
