korean

Crispy Codfish Pancake with Garlic Chive Salad

This pan-fried dish pairs garlic chives, cut into 2-inch pieces with cod fillet, cut into bite-size pieces, potato starch and neutral cooking oil. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High protein Pescatarian

Set your calorie target 650 kcal

300 kcal 2000 kcal

Build a meal plan

Estimated macros per portion

43 g Protein

33 g Carbohydrates

39 g Fat

3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

220g cod fillet, cut into bite-size pieces 180 kcal
30g potato starch 107 kcal
28g neutral cooking oil 248 kcal
80g garlic chives, cut into 2-inch pieces 28 kcal
14g soy sauce 10 kcal
10g rice vinegar 2 kcal
4g gochugaru (Korean red pepper flakes) 1 kcal
8g toasted sesame oil 71 kcal

Cooking instructions

cod fillet
Pat the cod dry and cut into bite-size pieces. Lightly season with a pinch of salt if desired.
potato starch
Place potato starch in a bowl and toss the fish pieces to coat evenly.
neutral cooking oil
Heat a nonstick skillet over medium-high heat. Add neutral oil.
Pan-fry the coated fish in a single layer 2 to 3 minutes per side until golden and cooked through. Transfer to a plate.
garlic chivessoy saucerice vinegargochugaru (Korean red pepper flakes)toasted sesame oil
In a bowl, toss garlic chives with soy sauce, rice vinegar, gochugaru, and toasted sesame oil.
garlic chives
Serve the crispy fish with the garlicky chive salad on top or alongside.