Grilled Beltfish Rolls with Perilla Leaves recipe - ingredients, nutrition and when to eat it
Beltfish wrapped in perilla leaves and grilled until golden. The mild fish pairs well with the fragrant leaves, making this a tasty side dish with rice.
Beltfish wrapped in perilla leaves and grilled until golden. The mild fish pairs well with the fragrant leaves, making this a tasty side dish with rice. It’s lovely served at a warm evening meal.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 135.5g serving): 226 kcal · protein 23.3g · carbohydrate 0.9g · fat 13.5g · sodium 168.1mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Pat the beltfish dry so it’s less likely to stick to the pan and the perilla leaves adhere better.
Tips: If the beltfish is thin, wrap it in just one or two leaves and shorten the cooking time.
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Ingredients (1 serving)
- Hairtail — 120 g
- Perilla leaves — 5 pc
- Salt — 0.5 g
- Cooking oil — 1 tsp