Here’s a quick and easy 30 minute dinner for you: Korean style pan-fried fish and stir-fried zucchini. In any other Korean household, these dishes are considered sides or appetizers, but in this household, they make a perfect mid-week meal. Being married to a Korean man, we cannot go more than a week without having Korean food so it’s nice to have these simple recipes to fall back on when there isn’t much time for extravagant meals. Unlike most other Korean dishes, there are only a few ingredients for these dishes and all ingredients should be easy to find. The only ingredient you might need to make a trip to an Asian supermarket for is fish sauce, which I use instead of the saeujeot (salted and fermented tiny shrimp). Both dishes are easy to make and should only take 30 minutes or less to make depending how much fish you have to fry up and if you can multitask. 😉 These dishes may not be fancy or very attractive, but if they’re good enough for my in-laws on new year’s day, they’re good enough for me!
Recipes (adapted from Korean Bapsang)
- 1/2 to 1 pound flounder or cod fillet (or any white fish)
- salt and pepper
- 1-2 eggs, beaten
- 1/4 to 1/2 cup flour
- vegetable or canola oil for pan frying
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- pinch pepper
- Rinse fish and pat dry with a paper towel. Cut the fish fillet into 1/2-inch thick, 2-inch long slices by running the knife diagonally through the fillet. Lightly sprinkle salt and pepper over both sides.
- Dredge both sides of the fish in flour, one piece at a time. (Do this step for all the pieces before the next step.)
- Heat a large non-stick skillet with a tablespoon oil over medium low heat. Dip each piece one at a time in the beaten egg, and carefully place in the heated skillet. Cook for 1 to 2 minutes each side, adding more oil if needed, until slightly golden. Do NOT brown.
- Repeat until all the ingredients are pan fried. Add an additional tablespoon of oil each time.
- Serve warm with the sauce.
Notes and Tips:
I used my hands to rub the salt on the fish and also used basa fillets because I couldn’t find flounder or cod. You can also pan fry zucchini and prawn using the same method (see Korean Bapsang for more instructions on how to do this).
- 1 medium zucchini (about 10 – 12 ounces) or 2-3 small ones
- 2 or 3 tsp saeujeot (or fish sauce)
- 2 garlic cloves minced
- 1 tsp sesame oil
- 1 tsp sesame seeds
- 1 scallion, finely chopped
- 1 tbsp vegetable or canola oil
- 2 tbsp water
- Cut the zucchini in half lengthwise (I cut mine into quarters because mine was round). Then cut crosswise into 1/4-inch thick slices.
- You can use saeujeot as is or finely chopped. This is very salty, so use 2 teaspoons first and add more if needed.
- Heat a pan with the oil over medium high heat. Add the zucchini and saeujeot (or fish sauce) to the pan. Cook for 1 – 2 minutes, stirring well.
- Add the remaining ingredients and 2 tablespoons of water. Cook for an additional 1 – 2 minutes, stirring, until the zucchini is softened and turns translucent.