Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 oz Whitebait Or Other Very Tiny - Whole Fish
- 3 Egg Whites
- 3/4ts Salt
- 1 tb White Sesame Seeds, Finely - Ground
- 1 1/2ts Chili Powder
- Oil For Deep-Frying
- 2 tb Sesame Oil
Directions
Wash the fish and dry thoroughly.
Beat the egg whites, then blend in the salt, ground sesame seeds and chili powder.
Heat the oil to moderately hot.
Dip the fish into the egg white mixture, then drop into the hot oil and deep-fry until golden brown and crisp.
Lift out with a spoon and drain well on paper towels. (The fish can be stored, when cool, in an airtight container.)
Just before serving, heat the sesame oil in a wide skillet to very hot.
Add the fish and fry, stirring frequently, until heated through and crisp.
Serve at once.
Category:North Korean Recipes
Category:North Korean Meat Dishes