Bacon-Wrapped White Fish Rolls with Spinach Cream Sauce
Korean: 베이컨볶음밥 (1.2.5.6.10.13.15.16)
"Bacon-wrapped white fish with spinach cream sauce. Quick, elegant low-carb side dish for Korean school lunches."
Estimated Nutrition
Ingredients
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Low-sodium bacon strips
60g
-
White fish fillet (pollock)
30g
-
Red bell pepper
5g
-
Red paprika pepper
10g
-
Fresh spinach
15g
-
Unsalted butter
10g
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Heavy cream
10g
-
Microgreens for garnish
0.1g
-
Salt and pepper
to taste
Local Substitutes
Instead of 동태포 (Pollock fillet)
Use: Cod, halibut, or tilapia fillet
Reason: Similar white fish with delicate flavor
Instead of 새싹채소 (Microgreens)
Use: Pea shoots, radish sprouts, or arugula microgreens
Reason: Similar tender garnish vegetables
Instead of 저염버터 (Low-sodium butter)
Use: Regular unsalted butter
Reason: Functionally equivalent for sauce
🧑🍳 Cooking Instructions
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1
Cut bell pepper and paprika into thin 2-inch julienne strips.
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2
Blanch spinach, then finely chop or puree.
-
3
Layer bacon strip with fish fillet on top, then arrange pepper strips on the fish and roll tightly.
-
4
In a saucepan, melt butter over medium heat, add heavy cream, and stir in pureed spinach to create sauce. Season with salt and pepper.
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5
Heat a skillet over medium-high heat and cook bacon-wrapped fish rolls until fully cooked and bacon is crispy (5-7 minutes).
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6
Plate the rolls, drizzle with spinach cream sauce, and garnish with fresh microgreens. Serve immediately.
Serve in a Korean School Tray
Stainless steel compartment trays keep your meals fresh and authentic.
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