"Bacon-wrapped white fish with creamy spinach sauce. Healthy Korean-inspired dish perfect for lunch."
Estimated Nutrition
Ingredients
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Low-sodium bacon
60g
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White fish fillet (dried pollack)
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
0.1g
Local Substitutes
Instead of 동태포 (dried pollack)
Use: Thin cod or halibut fillet
Reason: Similar white fish texture and mild flavor
Instead of 저염버터 (low-sodium butter)
Use: Regular unsalted butter
Reason: Equivalent salt content in most markets
Instead of 새싹채소 (microgreens)
Use: Arugula or watercress sprouts
Reason: Similar peppery garnish and visual appeal
🧑🍳 Cooking Instructions
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1
Cut bell pepper and paprika into 2-inch julienne strips. Puree fresh spinach.
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2
Lay bacon flat, place fish fillet on top, then arrange pepper strips on the fish and roll tightly.
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3
Heat butter with cream over low heat, fold in pureed spinach, and season to taste for spinach sauce.
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4
Pan-fry bacon-wrapped fish roll on medium-high heat until bacon crisps and fish cooks through (4-5 minutes per side).
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5
Plate the fish roll, drizzle with spinach cream sauce, and garnish with microgreens.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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