English
Braised Cod with Yuja

Photo: Korea Ministry of Food and Drug Safety

South Korea

Braised Cod with Yuja

유자 대구조림

Side dish · Boiled

Side dishesCourse
84kcal · per serving
Not spicySpice
No pork
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Recipe

Braised Cod with Yuja

Not spicyNo porkNo meat or alcoholContains: gluten, fish

Ingredients Tap an ingredient to check it off

Servings1
  • ●Main ingredients: cod fillet●주재료 : 대구살
    120 g
  • red bell pepper홍파프리카(1/10 pc)
    10 g
  • yellow bell pepper황파프리카(1/10 pc)
    10 g
  • green bell pepper청파프리카(1/10 pc)
    10 g
  • golden enoki mushrooms황금팽이버섯
    10 g
  • Korean water dropwort (minari)미나리
    20 g
  • all-purpose flour밀가루(2 tbsp)
    25 g
  • ●Sauce: yuja marmalade (yuja-cheong, citron syrup)●소스 : 유자청(1⅓ tbsp)
    20 g
  • balsamic vinegar발사믹식초(2 tsp)
    10 g
  • white wine화이트와인(2 tsp)
    10 g
  • ●Garnish: green onion●장식 : 대파(1 pc)
    30 g

Nutrition per serving

84kcal
10.6gCarbs
9.6gProtein
0.4gFat
109.7mgSodium

Steps

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

  1. Reduce the balsamic vinegar, white wine and the chopped pieces from the yuja marmalade to make the sauce, and clean the cod and slice it into thin fillets.
  2. Julienne the green onion and the green, red and yellow bell peppers.
  3. Dust the cod fillets with flour, roll them up with the green, red and yellow bell peppers and golden enoki mushrooms, tie each with water dropwort, and steam. Drizzle with the sauce and finish with the sliced green onion on top.
💡 TipYuja marmalade adds aroma and balsamic vinegar adds freshness to the sauce. Steaming lets you taste the natural flavor of the ingredients, and serving the sauce on the side for dipping reduces sodium intake.

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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