KOREAN FRIED TROUT

Yield: 10 portions

Ingredient Amount

Whole trout, 10 oz. ea. 10 ea.

Salt and black pepper t.t.

Flour 1 lb.

Eggwash 5 eggs (1 cup water)

Garnish

Peppers, red, julienne 1 ea.

Seaweed, Nori, julienne 2 sheets

Sesame seeds, toasted ¼ Cup

Scallions, sliced thin 10 ea..

Egg crepes, julienne 2 eggs

Sauce

Korean pepper paste 3 Tbsp.

Soy sauce 12 oz.

Water 12 oz.

Sugar 6 Tbsp.

Rice vinegar 4 Tbsp.

Ginger, finely minced 4 Tbsp.

Method

1. To prepare fish for cooking, plating and garnish:

a. Filet whole fish to remove filets, keep head attached to carcass and keep carcass intact

b. Remove pin bones from filets and cut into 1” pieces. The pieces from 2 fillets represent one portion.

c. Thread fish head/carcass onto 10" bamboo skewer as shown in video demo below.

d. Carefully dredge head and attached carcass in flour, then in egg wash, then in flour again. Set gently in deep-fryer basket “standing up”, and fry until golden and crisp. Drain and hold in a paper towel lined sheet try for service – do this well before service, you can’t do it ala minute.

e. Up to one hour before service, you may double dredge (dredge and then repeat) each portion of fish in flour-egg wash-flour. Hold in a shallow man dusted with extra flour. Wheh an order is received, place one portion in fryer basket, and deep fry until cooked through. While pieces are cooking, arrange previously fried fish carcass on oval plate and spoon sauce around base. FISH SHOULD BE FRIED AS NEEDED - NOT AHEAD

f. Once fish pieces are cooked, drain of excess oil and arrange over and around carcass as shown by chef. Garnish with julienne peppers, nori, egg, scallions, and sesame seeds.

To Prepare egg garnish and sauce:

1. Whisk the eggs for the crepes and cook in a well oiled saute pan. They should be 1/8-inch thick at the most. Cool and cut into a julienne, reserve. Prepare the rest of the garnish and reserve in separate containers.

2. For the sauce: combine all the ingredients and mix well.

3. Pre-heat the deep-fryer to 350ºF.

4. Fry Fish ala minute as described, plate as directed