"Bacon-wrapped white fish rolls with creamy spinach sauce. A healthy, protein-rich Korean school lunch side dish."
Estimated Nutrition
Ingredients
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Low-sodium bacon strips
60g
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White fish fillet (pollock or cod)
30g
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Red bell pepper
5g
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Red paprika pepper
10g
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Fresh spinach
15g
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Unsalted butter
10g
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Heavy cream
10g
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Microgreens or sprouts
0.1g
Local Substitutes
Instead of 동태포 (Dried pollock)
Use: Fresh cod or halibut fillet
Reason: Easier to find and prepare; provides similar mild white fish flavor
Instead of 저염베이컨 (Low-sodium bacon)
Use: Prosciutto or pancetta
Reason: If unavailable, offers similar salty-savory wrapping with less sodium
🧑🍳 Cooking Instructions
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1
Cut bell pepper and paprika pepper into 2-inch julienne strips. Blend fresh spinach until smooth.
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2
Lay bacon strip flat. Place white fish fillet on top, then arrange pepper strips on the fish.
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3
Roll tightly and secure with toothpick if needed.
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4
Heat butter in a skillet over medium-high heat. Mix in heavy cream and adjust consistency.
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5
Stir in blended spinach to create spinach cream sauce.
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6
Cook bacon-wrapped fish rolls in a hot pan until bacon is crispy and fish is cooked through (4-5 minutes per side).
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7
Plate rolls, drizzle with spinach sauce, and garnish with microgreens. Serve immediately.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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