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Salmon Kimchi Chanchan-yaki

成本 $12, 保存 $8

來源: Recommended by CookPal

  • 20 Min
  • 2 份量
  • $12

食材

  • Fish

    • 🐟 200g salmon fillet

  • Vegetables

    • 100g bean sprouts
    • 🥬 150g cabbage, chopped
    • 🥕 50g carrot, sliced

  • Condiments

    • 80g kimchi
    • 🧂 Pinch of salt and pepper
    • 1/2 tbsp flour
    • 1 tbsp salad oil

  • Seasoning Mix

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🍬 1 tsp sugar
    • 1 tbsp miso
    • 🧄 1/2 tsp grated garlic

步驟

1

Pat dry the salmon fillets and cut into thirds. Season with salt and pepper, then coat with flour.

2

Chop the cabbage into 4cm squares and slice the carrot thinly into 1cm strips.

3

Mix the seasoning ingredients (sake, mirin, sugar, miso, garlic) in a bowl.

4

Heat salad oil in a pan over medium heat. Fry the salmon until both sides are golden brown.

5

Add cabbage, carrot, and bean sprouts to the pan in order. Cover and steam for 5 minutes until vegetables soften.

6

Add the seasoning mix and kimchi to the pan. Stir until everything is well combined.

營養成分

每份

🔥

350

卡路里

  • 25g
    蛋白質
  • 20g
    碳水化合物
  • 15g
    脂肪

💡 小提示

Serve with steamed rice for a complete meal.Adjust the amount of kimchi based on your spice preference.Leftovers can be stored in the fridge for up to 2 days.

⚠️ 注意事項

此食譜僅供參考，具體使用需根據個人體質進行調整。