Side Dishes

Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce

Name: Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 120 g Pollock fillet; 10 g Kabocha squash; 15 g Carrot; 15 g Cucumber; 15 g Onion; 3 g Dried wood ear mushrooms; a pinch Salt and white pepper; as needed Frying oil; 30 g Starch; 110 g Egg; 10 g Tempura flour; a little Water; 20 g Kiwi sauce; 15 g Vinegar; a little Starch slurry

단호박 생선탕수

Crispy fried pollock and battered kabocha tossed with carrot, onion, wood ear mushrooms and cucumber in a sweet-sour kiwi and vinegar sauce. Kiwi's fruity sweetness makes it delicious with almost no salt.

📝 Step-by-Step Instructions

Soak the wood ear in warm water and cut it, the pollock, carrot, cucumber and onion into bite-sized pieces.

Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce — step 1

Season the pollock with salt and white pepper and mix starch with egg white for batter.

Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce — step 2

Coat the pollock in the batter and deep-fry.

Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce — step 3

Mix water, egg and tempura flour into a second batter and fry the kabocha.

Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce — step 4

Stir-fry the carrot, onion and wood ear in an oiled pan.

Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce — step 5

Add the kiwi sauce and vinegar, thicken with starch slurry and toss with the fried pieces and cucumber.

Sweet & Sour Pollock with Fried Kabocha and Kiwi Sauce — step 6

📊 Nutrition Facts (per serving)

116.56Calories (kcal)

13.68 gCarbs

3.85 gProtein

5.16 gFat

140.65 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.