Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 10 \N | Whiting |
| 6 cups | Bean sprouts |
| ½ \N | Chinese cabbage |
| ⅔ pounds | Pork |
| 2 \N | Bean curds |
| 3 tablespoons | Sweet rice powder |
| 3 tablespoons | Minced green onion |
| 1½ tablespoon | Minced garlic |
| 2 tablespoons | Soy bean paste |
| 3 tablespoons | Soy sauce |
| 1 tablespoon | Vinegar |
| ½ teaspoon | Ginger |
| ¼ teaspoon | Pine nut powder |
| \N by | Hae Sung Hwang |
VINEGAR SOY SAUCE
(1) Sprinkle salt over whiting and soak overnight. Remove scales. Remove intestines through gills; do not cut belly. Clean inside of fish thoroughly. (2) Cook pork in boiling water for 40 minutes and mince.
Squeeze water from bean curds and break into fine pieces. (3) Blanch cabbage and bean sprouts in boiling water 5 minutes. Squeeze out water and mince. (4) Mix (2) and (3) together. Add sweet rice powder, seasoning with minced green onion, minced garlic and soy bean paste. (5) Stuff (4) into cavity through gills and close it off Keep in freezer for 3 hours. (6) Broil stuffed whiting on gridiron or steam in steamer 30 minutes. (7) Mix ingredients for vinegar soy sauce. Serve sauce with cooked fish.
From <Korean Cooking -- Fish, Clam and Oyster Dishes>. Downloaded from Glen's MM Recipe Archive, .