Pan-fried Cod with Broccoli Rabe

Name: Pan-fried Cod with Broccoli Rabe (Saengsun Jeon)
Yield: Serves 4
Cuisine: Korean
Ingredients: 4 tablespoons Soy Dipping Sauce; 1 teaspoon Roasted Sesame Seeds; 1 teaspoon dark sesame oil; 1½ teaspoons fine grain sea salt or kosher salt; Pinch of fine-grain sea salt or kosher salt and fresh ground black pepper; Pinch of fine-grain sea salt or kosher salt and fresh ground black pepper; 1½ lbs (750 g) cod or other thick white-flesh fish, sliced into 8 pieces; 1½ lbs (750 g) cod or other thick white-flesh fish, sliced into 8 pieces; 2 green onions (scallions), minced; 2 green onions (scallions), minced; Pinch of fine-grain sea salt or kosher salt and fresh ground black pepper; ⅓ cup (80 g) flour; 3 tablespoons oil, such as canola, vegetable or other neutral oil; 3 tablespoons oil, such as canola, vegetable or other neutral oil; 2 eggs; 3 tablespoons oil, such as canola, vegetable or other neutral oil; 1 bunch broccoli rabe, rinsed and trimmed; 1½ teaspoons fine grain sea salt or kosher salt; 3 tablespoons oil, such as canola, vegetable or other neutral oil; 3 cups (750 ml) water

Saengsun Jeon

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Korean Table

By Taekyung Chung and Debra Samuels

Published 2015

About

Korean flavors mingle with western sensibilities as fish and greens share a plate. Taekyung cuts mild codfish filet into several pieces and coats each with an egg and green onion batter before frying them. Broccoli rabe is boiled and tossed with sesame oil and sesame seeds for an instant namul.

Ingredients

Asia
Korea
Fish course
Pescatarian

Ingredients

Method