Korean Milkfish Pajeon | Recipe by @cheatdaycheska

Korean Milkfish Pajeon | Recipe by @cheatdaycheska

Dana DaffonJul 23, '20

Yummy snack to go along with your K-drama binge watching! Recipe by @cheatdaycheska, guaranteed to satisfy your K-food cravings!

Korean Milkfish Pajeon

Ingredients

Pajeon
 
  • 500g Fishta Seafood Bangus Meat
  • 1 carrot, diced
  • 5 stalks spring onion, chopped
  • 1/2 red onion, minced
  • 5 small eggs, whisked
  • 5 garlic cloves, minced
  • 5 Tbsp all-purpose flour
  • Salt and pepper, to taste
Dipping Sauce
 
  • 1 Tbsp soy sauce
  • 1 Tbsp rice vinegar
  • 1/2 tsp sesame oil
  • 1/2 tsp chili flakes/powder

 

Procedures:

  1. Season Fishta Bangus Meat in salt and pepper, then pan fry until cooked. Shred into smaller pieces as you cook! Set aside to cool down.

  2. Combine eggs, carrots, spring onions, and garlic to create a batter.
  3. Once Fishta cooked Bangus Meat is cooled down, mix into batter. Combine well.
  4. Add flour then mix until well-combined.
  5. Heat oil in a pan on medium-high heat.
  6. Pour big scoops of batter onto pan. Fry for 2-4 minutes on each side (or until golden brown and cooked). Repeat until you finish the batter.
  7. Mix ingredients for dipping sauce.
  8. Serve while hot!

 

Did you try making this dish?

Post a picture of it online and tag Fishta Seafood and Cheat Day Cheska! Get featured and a chance to receive a special gift from us!

 

Connect with us!

Fishta Seafood

Fishta Seafood Facebook

Fishta Seafood Instagram

Cheat Day Cheska

Cheat Day Cheska Instagram