Crispy Seaweed-Wrapped Fish Cutlets with Refreshing Bean Sprout Salad
[Homemade Convenience Meal] Refreshing Bean Sprout Salad with Seaweed-Wrapped Fish Cutlets
A delightful dish perfect for the summer heat! This recipe combines the crispiness of fried fish cutlets with a refreshing, tangy bean sprout salad. We’ve given a simple cod fillet a gourmet twist by wrapping it in aromatic seaweed before frying, making it a hit with both kids and adults. The sweet and sour cold dressing is incredibly versatile and pairs wonderfully with any salad, making it easy to prepare at home for everyday meals or special occasions. This dish is also an excellent candidate for a convenient, ready-to-eat meal product!
For the Fish Cutlets
- 8 pieces frozen cod fillet (approx. 300-400g)
- 2 handfuls bean sprouts (approx. 150g)
- 2 sheets dried seaweed (nori)
- Pinch of black pepper
- All-purpose flour (for dredging)
- 1 large egg
- Panko breadcrumbs (for coating)
- Vegetable oil (for frying), generously
For the Cold Dressing
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion (white part preferred)
- 1 red chili pepper (or 1/2 red bell pepper)
- 1 green chili pepper
- 2 Tbsp sugar
- 5 Tbsp soy sauce
- 5 Tbsp vinegar
- 3 Tbsp water
- 1/2 Tbsp minced garlic
- 1 Tbsp chopped green onion (white part preferred)
- 1 red chili pepper (or 1/2 red bell pepper)
- 1 green chili pepper
- 2 Tbsp sugar
- 5 Tbsp soy sauce
- 5 Tbsp vinegar
- 3 Tbsp water
Cooking Instructions
Step 1
Prepare all your ingredients. You can substitute the red chili pepper with a colorful red bell pepper for visual appeal. If using frozen cod fillets, thaw them at room temperature or rinse briefly under cold water and pat dry.
Step 2
To ensure a crisp texture, blanch the bean sprouts. Bring a pot of water to a rolling boil, add the bean sprouts, and cook for just 10 seconds. Avoid overcooking, as they can become mushy.
Step 3
Immediately plunge the blanched bean sprouts into cold water to stop the cooking process. Drain them thoroughly and set them aside in a colander to remove excess water.
Step 4
Cut each cod fillet into bite-sized pieces, about half the original size. Pat them very dry with paper towels. This step is crucial for the coating to adhere well and for achieving a crispy finish.
Step 5
Lightly season the dried cod pieces with black pepper.
Step 6
Cut each sheet of dried seaweed in half, and then cut each half into four equal pieces. This will yield 8 small seaweed squares, perfect for wrapping around each piece of cod.
Step 7
Place a piece of seaweed on top of a cod fillet. Wrap the seaweed around the cod, ensuring that the top and bottom edges of the fish are still slightly visible. Press gently to help the seaweed adhere.
Step 8
The seaweed-wrapped cod pieces will look quite unique, almost like they’re wearing a dark band. This adds a visually appealing element to the finished dish.
Step 9
Prepare your dredging station. Lightly beat the egg in a shallow bowl, ensuring any stringy bits are removed. Place all-purpose flour in one plate and panko breadcrumbs in another.
Step 10
Coat the seaweed-wrapped cod pieces by dredging them first in flour, then dipping them in the beaten egg, and finally coating them thoroughly with panko breadcrumbs. Press the panko firmly to ensure good adhesion for maximum crispiness.
Step 11
Heat a generous amount of vegetable oil in a frying pan over medium-low heat. The oil should be deep enough to partially submerge the cutlets. You’ll know the oil is ready when small bubbles form around a test piece. Fry the cutlets until golden brown and crispy on all sides, turning occasionally. For an extra crisp texture, you can fry them a second time. Alternatively, bake them in an air fryer or oven for a healthier option.
Step 12
Once fried to perfection, transfer the fish cutlets to a wire rack or paper towels to drain any excess oil. This helps maintain their crispiness.
Step 13
Now, let’s make the cold dressing. Finely mince the red chili pepper (or bell pepper), green chili pepper, and the white part of the green onion.
Step 14
In a bowl, combine the minced vegetables with the remaining dressing ingredients: minced garlic, sugar, soy sauce, vinegar, and water. Whisk everything together until well combined.
Step 15
Ensure the sugar is fully dissolved by stirring well. Taste the dressing and adjust the soy sauce or vinegar if needed to suit your preference.
Step 16
Assemble the dish beautifully. Place a mound of the drained bean sprouts in the center of a serving plate. Arrange the crispy seaweed-wrapped fish cutlets around the bean sprouts. Serve the refreshing cold dressing on the side or drizzle it over the salad. Enjoy your delicious homemade fish cutlet and bean sprout salad!
