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stuffed whiting (tongt'ae sundae gui)

  • 8servings

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Source: www.astray.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, C, E, P
MineralsSelenium, Zinc, Copper, Fluorine, Manganese, Silicon, Calcium, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 Whiting

  2. 6 cups Bean sprouts

  3. Chinese cabbage

  4. pounds Pork

  5. 2 Bean curds

  6. 3 tablespoons Sweet rice powder

  7. 3 tablespoons Minced green onion

  8. 1 1/2 tablespoon Minced garlic

  9. 2 tablespoons Soy bean paste

  10. 3 tablespoons Soy sauce

  11. 1 tablespoon Vinegar

  12. teaspoon Ginger

  13. teaspoon Pine nut powder

  14. by Hae Sung Hwang

Instructions Jump to Ingredients ↑

  1. VINEGAR SOY SAUCE (1) Sprinkle salt over whiting and soak overnight. Remove scales. Remove intestines through gills; do not cut belly. Clean inside of fish thoroughly. (2) Cook pork in boiling water for 40 minutes and mince.

  2. Squeeze water from bean curds and break into fine pieces. (3) Blanch cabbage and bean sprouts in boiling water 5 minutes. Squeeze out water and mince. (4) Mix (2) and (3) together. Add sweet rice powder, seasoning with minced green onion, minced garlic and soy bean paste. (5) Stuff (4) into cavity through gills and close it off Keep in freezer for 3 hours. (6) Broil stuffed whiting on gridiron or steam in steamer 30 minutes. (7) Mix ingredients for vinegar soy sauce. Serve sauce with cooked fish.

  3. From . Downloaded from Glen's MM Recipe Archive, .

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