Fish Juhn
Yields servings
Mains
- 1 pound fresh fish such as nairagi, ahi tombo, mahimahi, monchong, cut into 3/8-inch thick slices
- 2 tablespoons sesame oil
- Salt
- 1/2 cup flour
- 2 fresh island eggs, beaten
- Canola or corn oil for frying
- Brush each slice of fish with sesame oil. Sprinkle with a little salt. Dredge each piece of fish in the flour, coating well. Dip fish into egg.
- Heat a skillet over medium high heat and add 2 tablespoons of oil. When the oil is hot, place the fish in the skillet. Cook for about 1 minute or until golden brown then flip and brown the other side. Do not overcook. Transfer fish to a paper towel lined plate to drain excess oil. Cut into bite sized pieces. Transfer to a serving platter and serve warm or at room temperature.
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