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
Fish Jun
Featured in the Honolulu Star-Advertiser on July 6, 2011.
Recipe compliments of Palama Supermarket.
Ingredients:
Directions:
- Thaw pollack fillets and pat dry with paper towels.
- Coat each piece of fish with flour and dip it in the egg.
- In a skillet, heat oil and fry fish on medium heat until cooked.
- Add salt and pepper to taste.
- 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
