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Fried Fish with Curry Batter (Saengseon Curry Twigim)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Fried Fish with Curry Batter (Saengseon Curry Twigim)

생선카레튀김

Side dish · Fried

Side dishesCourse
555kcal · per serving
Not spicySpice
🌱 Vegetarian
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Recipe

Fried Fish with Curry Batter (Saengseon Curry Twigim)

Not spicyVegetarianContains: egg, dairy, gluten, soy

Ingredients Tap an ingredient to check it off

Servings1
Shopping in
  • fish meat생선살(150g)
    150 g
  • ginger생강(10g)
    10 g
  • sake (jeongjong)정종(10g)
    10 g
  • starch녹말가루(10g)
    10 g
  • perilla leaves깻잎(10g)
    ↔ No perilla leaves? Shiso leaves are a close cousin. In wraps, large basil or mint leaves also work.
    🛒 Where to buy: Korean grocery stores (fresh produce)
    10 g
  • Batter: soybean powder튀김반죽 : 콩가루(20g)
    20 g
  • flour밀가루(10g)
    10 g
  • curry powder카레가루(10g)
    10 g
  • starch녹말가루(10g)
    10 g
  • egg달걀(50g)
    50 g
  • Sauce: mayonnaise소스 : 마요네즈(20g)
    20 g
  • yogurt요구르트(20g)
    20 g
  • sugar설탕(10g)
    10 g
  • vinegar식초(10g)
    10 g
  • Side vegetables: lettuce곁들임채소 : 양상추(30g)
    30 g

Nutrition per serving

555kcal
14gCarbs
22.4gProtein
45.5gFat
260.2mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Rest the fish meat with ginger juice and sake for about 30 minutes to remove any fishy taste and keep the fish firm.
  2. Mix the soybean powder, flour, curry powder, starch, and egg evenly to make the batter.
  3. Fold the perilla leaves in half, cut into thin strips, and soak briefly in water.
  4. Remove the moisture from the perilla leaves (3) and coat them evenly in the batter (2).
  5. Lightly coat the rested fish (1) with starch, coat evenly with the batter (2), top with the batter-coated perilla leaves (4), and fry in oil at 170 C for about 2 minutes, then drain the oil naturally.
  6. Mix the mayonnaise, yogurt, sugar, and vinegar evenly to make the dipping sauce, and put the fried fish on a plate with the lettuce to finish.
💡 TipThe sauce is a mix of mayonnaise and yogurt, which cuts the richness of the fried food, and curry powder and soybean powder in the batter let you enjoy tasty fried fish without any added salt.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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