Korean fish cutlet (생선까스)

Beef short rib (Choice), Korean radish, organic egg, scallion, minced garlic, cellophane noodle,, with MSG-free sauce.

10 Min

$14/serving

Refreshing flavor of chives compliments

An elevated take on an Italian favorite, these calzones (folded pizzas originating in Naples) are stuffed with rich soppressata, earthy mushrooms, caramelized onions, and a duo of cheeses before being finished with a drizzle of honey and aromatic truffle zest. You'll serve them alongside our version of a classic pizzeria-style salad.

ingredients

1 gram

Bread crumb

1 gram

Red cabbage

1 gram

Cabbage

1 gram

Basa fish

Not included in your delivery

Potato

Bacon

Utensils

  • • Pan
  • • Olive oil
  • • Tong

Instructions

1

Spread out 1 (bread crumb) on a plate.

Lay flat 1 (breaded fish) on top of the bread crumb.

Pat it down to ensure the crumb evenly cover the surface.

2

Pour enough olive oil on a pan (about 2cm) for the fish to be completely submerged later.
Heat on medium-high heat until it starts to boil.

Add a sprinkle of salt. If it makes a popping sound, it's ready (if not, boil a bit more).

Add 1pc of fish to the pan. Boil on medium heat for 1 minute.

3

Flip the fish in the pan.

Add the 2nd fish to the pan.
Boil for 4~5 minutes while flipping them every minute (until it exhibits a yellowish color).

4

Lay paper towels on a plate.
Take out the 1st fish and pat it down on the plate.
Take out the 2nd fish one minute later. Pat it down.

Set up 4 (salad) on a plate after washing and drainig the water. Pour 1/4 of the sauce on the salad.

Pour 4 (sesame seed) on the rest of the sauce. Use it as dipping sauce.