Fish Jun

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


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


  1. Thaw pollack fillets and pat dry with paper towels.
  2. Coat each piece of fish with flour and dip it in the egg.
  3. In a skillet, heat oil and fry fish on medium heat until cooked.
  4. Add salt and pepper to taste.
  5. 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


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