Steamed sole (kajami tchim)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Sole | |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 1 | tablespoon | Flour |
| 1 | tablespoon | Corn flour |
| 2 | Hot green peppers | |
| 2 | Red peppers | |
| 2 | Eggs | |
| 3 | Dried \"Sogi\" mushrooms | |
| 1 | teaspoon | Sesame oil |
| 1 | tablespoon | Corn oil |
| 3 | tablespoons soy sauce | |
| 2 | teaspoons minced green onion | |
| 1 | teaspoon minced garlic | |
| 2 | teaspooos sesame oil | |
| 1 | teaspoon pepper | |
| 1 | teaspoon ginger juice | |
| 1 | teaspoon sugar (2) Pour seasoning sauce over pan-fried sole. | |
Directions
(1) Remove intestines through gills of sole, scrape off scales, and wash.
Leave head and tail. (2) Starting near head, make deep slits on fish.
Season with salt and pepper, sprinkle with flour and set aside for 30 minutes. (3) Place cabbage leaves on bottom of pan. Steam fish 5 minutes, placing carrot pieces in slits to hold slits open during steaming. (4) Shred hot green peppers, red peppers, and mushrooms finely and pan-fry in oil. (5) Separate egg yolks and whites and beat them. Pour beaten yolks into lightly greased frying pan making thin sheet. Do the same for egg whites. Shred each sheet finely. (6) Add sesame oil to shredded ingredients and mix thoroughly. (7) Remove carrot pieces from slits on fish and fill space with (6). Then, pan-fry fish. by Bok Ryou Han Variation: (1) Mix following ingredients to make seasoning sauce: From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .