Korean Pan-Fried Fish and Zucchini

My mom made this quite often when I was a kid and although simple it is absolutely delicious.  This is considered a side dish in Korea, however this can also be eaten as an appetizer or even as a main dish with a side of steamed white rice.  The dipping sauce is the great finishing touch for the fish and zucchini.

Ingredients:
-1 zucchini
-4 filets of sole, cod or any kind of white fish
-3 eggs
-3/4 cup flour
-Cooking oil
-Salt & pepper
Instructions:

-Slice zucchini crosswise into 1/4 inch circles.

-Fish should be relatively thin and cut into 2 inch pieces lengthwise.

-Season the zucchini with salt and season the fish with salt and pepper on both sides.

-Coat all the zucchini and fish pieces with flour on both sides.

-Heat a pan with cooking oil on medium heat.
-Beat the eggs in a bowl.
-Dip and coat the zucchini and fish pieces in the egg and place on the heated pan.  Cook for a few minutes on each side or until lightly golden (do not over cook).

-Place the cooked zucchini and fish pieces on a paper towel to absorb the oil.

Dipping sauce:

-Combine and mix 1/4 cup of soy sauce, 3 tbsp apple vinegar, 2 tbsp honey, a dash of sesame oil, a pinch of red pepper flakes and a pinch of sesame seeds.