Side Dishes

Saury & Vegetable Rolls in Orange Glaze

Name: Saury & Vegetable Rolls in Orange Glaze
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 200 g Saury fillets; 30 g Garlic scapes; 40 g Onion; 100 g Bell pepper; 30 g All-purpose flour; 3 g Perilla leaves; 8 g Radish sprouts; 8 g Sprouts; as needed Rice water (for soaking); 200 g Orange; 15 g Lemon juice; 0.3 g Sugar; 0.3 g Fine salt

꽁치채소말이

Pacific saury fillets rolled around perilla leaves, garlic scapes, onion and bell pepper, pan-fried and glazed in a fresh orange-lemon sauce. Salt is kept to a minimum, and the orange sauce cuts fishiness and adds freshness.

📝 Step-by-Step Instructions

Remove the head and tail of the saury, fillet it into long pieces, remove the small bones, soak in rice water and pat dry.

Saury & Vegetable Rolls in Orange Glaze — step 1

Blend the orange and mix with the lemon juice, sugar and salt to make the sauce.

Saury & Vegetable Rolls in Orange Glaze — step 2

Cut the garlic scapes to the width of the fish, and julienne the onion and bell pepper.

Saury & Vegetable Rolls in Orange Glaze — step 3

Dust the fillets with flour, layer perilla leaf, garlic scapes, onion and bell pepper on top, roll up and secure with a skewer.

Saury & Vegetable Rolls in Orange Glaze — step 4

Dust with flour and pan-fry in a hot pan until golden on both sides.

Saury & Vegetable Rolls in Orange Glaze — step 5

Bring the sauce to a boil in a pan, add the rolls and glaze. Serve with the radish sprouts and sprouts.

Saury & Vegetable Rolls in Orange Glaze — step 6

📊 Nutrition Facts (per serving)

523Calories (kcal)

10.3 gCarbs

13.7 gProtein

12.6 gFat

93.7 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.