Sweet Pumpkin Fish Tangsuyuk with Kiwi Sauce

Photo: Korea Ministry of Food and Drug Safety

Sweet Pumpkin Fish Tangsuyuk with Kiwi Sauce

Name: Sweet Pumpkin Fish Tangsuyuk with Kiwi Sauce
Cuisine: South Korea
Ingredients: 120 g Pollack fillet (dongtae); 10 g Sweet pumpkin (kabocha); 15 g Carrot; 15 g Cucumber; 15 g Onion; 30 g Starch; 110 g Egg; 10 g Tempura (frying) mix; 3 g Wood ear mushrooms; 15 g Vinegar; 20 g Kiwi sauce

단호박 생선탕수, 키위소스

Side dish · Fried

Side dishesCourse

117kcal · per serving

Not spicySpice

No pork

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Recipe

Sweet Pumpkin Fish Tangsuyuk with Kiwi Sauce

Not spicyNo porkNo meat or alcoholContains: egg, gluten, fish

Ingredients Tap an ingredient to check it off

Servings1

Pollack fillet (dongtae)동태살
120 g
Sweet pumpkin (kabocha)단호박
10 g
Carrot당근
15 g
Cucumber오이
15 g
Onion양파
15 g
Starch전분
30 g
Egg계란
110 g
Tempura (frying) mix튀김가루
10 g
Wood ear mushrooms목이버섯
3 g
Vinegar식초
15 g
Kiwi sauce키위소스
20 g

Nutrition per serving

117kcal

13.68gCarbs

3.85gProtein

5.16gFat

140.65mgSodium

Steps

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

Cut the wood ear mushrooms (soaked in warm water), pollack fillet, carrot, cucumber, and onion into bite-size pieces.
Season the pollack lightly with salt and white pepper, and mix starch and egg white to make a batter.
Coat the pollack in the batter and fry in oil.
Mix water, egg, and tempura mix to make a batter and fry the sweet pumpkin.
Oil a frying pan and stir-fry the carrot, onion, and wood ear mushrooms.
Add the kiwi sauce and vinegar to step 5, add a starch slurry to adjust the thickness, and mix in the fried ingredients and cucumber.

💡 TipUsing kiwi adds the sweetness of fruit, so you can enjoy a tasty tangsuyuk without 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.