I’ve always wanted to try Korean cuisine, I like spicy foods and Koreans are known for it. I have a favorite spicy chicken recipe, but I’m not sure if that is really authentic Korean. This is officially my first try at it.
SaengSeon in Korean means fish and Jeon refers to any lightly seasoned meat dip in batter and pan fried or simply any meat, battered and pan- fried. I found these info and some recipes from about.com and koreanrecipes.org. It’s simple, the easiest I could find but this dish is not spicy at all so I made a spicy dip using ingredients commonly used in Korean cuisine, of course there are bottled condiments that you can buy to accompany this dish, I just used what is easily available to me at the time. I didn’t use egg in the recipe just the flour mixture, my husband has mild allergic reaction to eggs, he only allows himself to have it on baked goods. I added garlic powder on the flour cause I love garlic.
SAENGSEON JEON (Korean Pan-fried Fish Fillet)
adapted from about.com and koreanrecipes.org
Prep Time: 5 minutes
Cook Time: 10 minutes
1 lb white fish fillets, rinsed, patted dry and cut thinly into squares
pepper garlic powder
3 Tbsp flour
2 eggs ( I didn’t use eggs)
In a small plate mix flour, 1 teaspoon of salt, 1/8 teaspoon garlic powder and 1/4 teaspoon ground black pepper.
Season fish cutlets lightly on all sides with salt and ground black pepper.
note: If you’re using egg, lightly beat and season with salt and pepper as well. (I got this tip from food network chefs, I think from Giada and Mario Batali, when they make piccata, they season each “layer”; the meat, the flour, the eggs and the bread crumbs so when you bite into the meat you’ll get even distribution of flavor, sort of)
Heat about 1-2 tablespoons of olive oil in a non-stick pan or skillet.
Dredge the fish in the seasoned flour, turn to coat both sides and pan-fry for about 3 minutes on each side or until lightly browned.
Lay cooked fillet on paper towels to get rid of excess oil.
That’s it. But wait, there’s more, I made spicy dip for this, you can make your own too according to your taste
I just combined these ingredients:
2 teaspoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon red chili pepper flakes
Saengseon Jeon (Korean Pan Fried Fish Fillet)
- 1 LB WHITE FISH FILLETS RINSED, PATTED DRY AND CUT THINLY INTO SQUARES
- GARLIC POWDER
- 3 TBSP Flour
- 2 EGGS I DIDN’T USE EGGS
- IN A SMALL PLATE MIX FLOUR, 1 TEASPOON OF SALT, 1/8 TEASPOON GARLIC POWDER AND 1/4 TEASPOON GROUND BLACK PEPPER.
- SEASON FISH CUTLETS LIGHTLY ON ALL SIDES WITH SALT AND GROUND BLACK PEPPER.
- NOTE: IF YOU’RE USING EGG, LIGHTLY BEAT AND SEASON WITH SALT AND PEPPER AS WELL. (I GOT THIS TIP FROM FOOD NETWORK CHEFS, I THINK FROM GIADA AND MARIO BATALI, WHEN THEY MAKE PICCATA, THEY SEASON EACH “LAYER”; THE MEAT, THE FLOUR, THE EGGS AND THE BREAD CRUMBS SO WHEN YOU BITE INTO THE MEAT YOU’LL GET EVEN DISTRIBUTION OF FLAVOR, SORT OF)
- HEAT ABOUT 1-2 TABLESPOONS OF OLIVE OIL IN A NON-STICK PAN OR SKILLET.
- DREDGE THE FISH IN THE SEASONED FLOUR, TURN TO COAT BOTH SIDES AND PAN-FRY FOR ABOUT 3 MINUTES ON EACH SIDE OR UNTIL LIGHTLY BROWNED.
- LAY COOKED FILLET ON PAPER TOWELS TO GET RID OF EXCESS OIL.