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Saengseon et Saeu Jeon (Poisson et Crevettes Poêlés)

Name: Saengseon et Saeu Jeon (Poisson et Crevettes Poêlés)
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: KR
Ingredients: 400g white fish fillets (cod or pollock), in thin slices; 12 large shrimp, peeled and butterflied; 60g all-purpose flour; 3 eggs, beaten with a pinch of salt; 1 red chili and 1 scallion, finely sliced, to garnish; 3 tbsp neutral oil; 2 tbsp soy sauce; 1 tbsp rice vinegar; 1 tsp sugar; 1 tsp toasted sesame seeds; 1/2 tsp salt, for seasoning the fish and shrimp; 1/4 tsp white pepper

25m

Prépa

20m

Cuisson

Portions

Moyen

Difficulté

Fines tranches de poisson blanc et crevettes farinées, trempées dans l'œuf et poêlées — le jeon festif coréen, avec sauce soja-vinaigre.

#korean#seafood#fish#shrimp#jeon#pan-fried#festive

Portions

4portions

Ingrédients

Nutrition

calories280

protein30g

carbs14g

fat12g

fiber1g

Par portion

Étapes

Season

Pat the fish and shrimp dry with paper towels, then season both sides lightly with the salt and white pepper. Let rest 10 minutes, then pat dry again to remove any moisture that comes out.

400g white fish fillets
12 shrimp
1/2 tsp salt
1/4 tsp white pepper

✅ C'est prêt quand : surface of the fish and shrimp looks dry, with no beads of moisture

⏱10:00

Coat in flour and egg

Roll each piece of fish and shrimp in the flour, shaking off the extra, then dip it fully in the beaten egg right before frying.

60g flour
3 beaten eggs
400g seasoned fish from step 1
12 seasoned shrimp from step 1

✅ C'est prêt quand : each piece is evenly covered in flour, then coated in egg

Fry

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Dipping sauce

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Season

Pat the fish and shrimp dry with paper towels, then season both sides lightly with the salt and white pepper. Let rest 10 minutes, then pat dry again to remove any moisture that comes out.

400g white fish fillets
12 shrimp
1/2 tsp salt
1/4 tsp white pepper

✅ C'est prêt quand : surface of the fish and shrimp looks dry, with no beads of moisture

⏱10:00

Coat in flour and egg

Roll each piece of fish and shrimp in the flour, shaking off the extra, then dip it fully in the beaten egg right before frying.

60g flour
3 beaten eggs
400g seasoned fish from step 1
12 seasoned shrimp from step 1

✅ C'est prêt quand : each piece is evenly covered in flour, then coated in egg

Fry

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Dipping sauce

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

History & Culture

The Story Behind the Dish

📍 Korea📅 Joseon dynasty and earlier🥞 KR

Jeon — ingredients coated in flour and egg and pan-fried — are essential at Korean holidays like Chuseok and Seollal, and at jesa, the ancestral memorial rites, where fish jeon is a traditional offering.

Families often spend a whole afternoon frying platters of jeon together before the holiday.