Korean · Dinner
Crispy Fried Fish Fillet (Low-Calorie)
Korean-style crispy fish fillet made with white fish dredged in seasoned cornstarch and pan-fried in a thin layer of oil rather than deep-fried, cutting fat while keeping a light crackling crust. Served with a scallion-soy dipping sauce and rice vinegar-dressed cucumber for a bright, savoury finish.
$5
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
327Calories
33.8gProtein
9.9gFat
22.4gCarbs
4.4gSugar
1.3gFiber
1180mgSodium
85mgChol
1.6gSat Fat
620mgPotassium
55mgCalcium
1.8mgIron
2.3mcgVitamin B12
6.5mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Pat the fish fillet dry with paper towels. Season both sides with salt and white pepper. Let sit 10 minutes.
2
Prep
Whisk soy sauce, 1 tsp rice vinegar, sesame oil, and sugar together. Mince the garlic and slice the scallion; stir both into sauce.
3
Prep
Slice the cucumber and toss with 1/2 tsp rice vinegar and a pinch of salt. Set aside to pickle.
4
Fry
Coat the fish evenly in cornstarch, shaking off excess. Heat vegetable oil in a nonstick skillet over medium-high heat until it shimmers. Pan-fry 3 to 4 minutes per side until golden and crisp.
5
Plate
Transfer fish to a paper towel to blot excess oil. Set on a plate, spoon sauce alongside, top with remaining scallion, and serve with pickled cucumber.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet (cod or pomfret, skinless)
- 4 tbsp4 tbsp cornstarch
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp white pepper
- 2 tsp2 tsp vegetable oil (for pan-frying)
- 2 clove2 clove garlic
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 1 tsp1 tsp sesame oil
- 1/2 tsp1/2 tsp sugar-white
- 11 cucumber
- 1 tsp1 tsp rice vinegar (for cucumber)
- pinch of salt (for cucumber)
