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Filed Under Main DishWhiting
Stuffed Whiting

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South Korea South Korea
Shared by: Hae S.

10 each Whiting
1 cup Salt
2/3 pound Pork
2 packages Bean curd
1/2 head Chinese cabbage
6 cups Bean sprouts
3 tablespoons sweet Rice powder
3 tablespoons minced Green Onion
1 1/2 tablespoons minced Garlic
2 tablespoons Soy bean paste
1 tablespoon Vinegar
3 tablespoons Soy sauce
1/2 teaspoon Ginger
1/4 teaspoon crushed Pine nuts

Note: Also known as (tongt'ae Sundae Gui)

Level of Difficulty:


Preparation Style:


Preparation Time:


Process Time:


Overall Time:

Expert


Steamer


6 Hours


4 Hours


10 Hours

Note: Also known as (tongt'ae Sundae Gui)



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Sprinkle salt over Whiting and refrigerator overnight. Remove scales. Remove intestines through gills; do not cut belly. Clean inside of fish with cold water thoroughly.

Cook pork in boiling water for 40 minutes and mince. Squeeze water from bean curds and break into fine pieces. Blanch cabbage and bean sprouts together in boiling water 5 minutes. Squeeze out water and mince.

Mix pork, bean curds and cabbage mixture together. Add rice powder, seasoning with minced green onion, minced garlic and soy bean paste. Stuff into the cavity of the Whiting through gills. Chill in the freezer for 3 hours.

Steam Whiting in a steamer 30 minutes. Meanwhile; mix vinegar, soy sauce, fresh ginger and pine nut powder to make a sauce. Serve with the cooked fish.





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