Name: Fried Seasonal Pacific Saury with Shiso and Plum
Ingredients: 2 Pacific saury (sanma); 6 leaves Shiso leaves; 5 medium sizes Umeboshi; 1 Rice crackers (if available); 1 Cake flour (for coating); For the batter:; 3 tbsp ◎ Cake flour (or tempura flour); 3 tbsp ◎ Water; For garnish:; 1 Grated daikon radish; 1 Chopped Green onion

As soon as you understand the basics of cooking, it can be such a releasing and also rewarding experience to produce a just delicious dish or baked product. The smells in your house and also the faces of individuals who you share it with are invaluable. We wish this Fried Seasonal Pacific Saury with Shiso and Plum dish will offer you some idea for you to become an amazing chef.

Fried Seasonal Pacific Saury with Shiso and Plum

To cook Fried Seasonal Pacific Saury with Shiso and Plum you only need 11 ingredients and 7 steps. Here is how you cook that.

Ingredients of Fried Seasonal Pacific Saury with Shiso and Plum :

Provide Pacific saury (sanma).

Prepare leaves Shiso leaves.

Use sizes Umeboshi.

Use Rice crackers (if available).

You need Cake flour (for coating).

You need For the batter:.

Prepare ◎ Cake flour (or tempura flour).

You need to prepare ◎ Water.

Use For garnish:.

You need Grated daikon radish.

Prepare Chopped Green onion.

Short Tips:

Salt is the one of the key making the food’s flavor jump around on your tongue. Most of recipes you read will tell when you should add salt, however it is a good rule of thumb to add at least a pinch or 2 after you begin cooking and once more at the very end. Your palate are going to be the final guide here, so taste often.

instructions :Fried Seasonal Pacific Saury with Shiso and Plum

Fillet a pacific saury by cutting it open from the bottom. Lightly sprinkle on some salt and let it sit for 10 minutes. Pat the excess moisture away from the fish and salt with a piece of paper towel..

Spread out the flesh of about 3 umeboshi on the inside of the fillet, and top it with 3 shiso leaves each on a fillet..

Roll each of them up from the tail and secure with a toothpick..

Coat the fish with the cake flour and shake off the excess flour..

Combine the ◎ ingredients and coat the fish with it..

Roll the fish to coat the rice crackers evenly. Secure it with a toothpick once it is rolled up. Do not forget to remove the toothpick before serving!.

Heat plenty of oil to 165℃, then insert the rolled fish. Heat the oil up to 180℃. It should be done cooking in about 8 minutes..

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