1 pound fish fillets, such as sole, red snapper, flounder or cod, cut diagonally into 1/2-inch slices
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 tablespoon rice wine or vermouth
1/2 cup whole-wheat flour
2 eggs
2 tablespoons vegetable oil
1 lemon, quartered or sliced rounds for garnish
Parsley sprigs, for garnish
Rinse the fish and pat dry with a paper towel. Place it in a colander in a single layer. Add the salt and pepper, then sprinkle the rice wine on top. Set aside for 5 minutes.
Spread the flour on a small plate. In a shallow bowl, lightly beat the eggs with a few drops of water.
In a large nonstick skillet, heat 1/2 tablespoon vegetable oil over medium-high heat until very hot, but not smoking. Divide the fish into four batches. Working with the first batch, dredge each piece with flour and coat with the egg. Quickly add the fish to the skillet and cook for 2 minutes per side, or until the coating is golden, yet moist. Adjust the heat between medium and medium-high to keep the coating from becoming too brown and dry. Transfer to a serving platter. Repeat three times with remaining batches of fish using 1/2 tablespoon of oil for each batch.
To serve, arrange fish on a platter in a fan pattern, garnishing with lemon and parsley. Serve with Vinegar Soy Sauce.
Vinegar Soy Sauce
2 tablespoons soy sauce
2 tablespoons rice wine
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon sesame oil
2 tablespoons freshly squeezed lemon juice
Pinch of salt
1 tablespoon sesame seeds, toasted, cooled, then ground, see note
Pinch of freshly ground black pepper
In a bowl, combine the soy sauce, rice vinegar, sesame oil, lemon juice, and salt, and mix well. Before serving, sprinkle the sesame seeds and black pepper on top. Store leftovers in a tightly sealed container in the refrigerator. It will stay fresh for at least 1 week.
Yields 1/2 cup.
Note: Heat a nonstick skillet over medium-low heat and toast sesame seeds until brown, being careful not to burn, then grind in a spice grinder.
Adapted from "Growing Up in a Korean Kitchen" by Hi Soo Shin Hepinstall
Thursday, October 04, 2001
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