Fish Jun

Featured in the Honolulu Star-Advertiser on July 6, 2011.
Recipe compliments of Palama Supermarket.

electric_kitchen_logo

Ingredients:

Fish Cake Stuffed Peppers

  • 1 pound pollack fillets (available in the frozen section at Korean markets) or any white fish, cut into 2-inch squares
  • 2 cups all-purpose flour
  • 2 eggs, beaten
  • Vegetable oil for frying
  • Salt and pepper to taste

Directions:

Thaw pollack fillets and pat dry with paper towels. Coat each piece of fish with flour and dip it in the egg. In a skillet, heat oil and fry fish on medium heat until cooked. Add salt and pepper to taste. Serve with soy sauce. Makes 2 to 3 servings.

Approximate Nutrient Analysis per serving (based on 3 servings and not including salt to taste or soy sauce):
670 calories, 30 g fat, 5 g saturated fat, 250 mg cholesterol, 200 mg sodium, 56 g carbohydrate, 2 g fiber, 0 g sugar, 41 g protein

Review

Leave a review

Overall Rating
Selecting the check box will display a pop-up.