Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, fried seasonal pacific saury with shiso and plum. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Salt frilled pacific saury - this is the request from my son as he like them! Cabbage with salted kelp and plum - super easy Miso soup - Fried Tofu and Wakame seaweed Rice - How to cook is not included in this movie. Apple - Used Fuji apple and it had haneycore inside!
Fried Seasonal Pacific Saury with Shiso and Plum is one of the most popular of recent trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Fried Seasonal Pacific Saury with Shiso and Plum is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook fried seasonal pacific saury with shiso and plum using 11 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Fried Seasonal Pacific Saury with Shiso and Plum:
- Make ready 2 Pacific saury (sanma)
- Prepare 6 leaves Shiso leaves
- Get 5 medium sizes Umeboshi
- Prepare 1 Rice crackers (if available)
- Take 1 Cake flour (for coating)
- Make ready For the batter:
- Prepare 3 tbsp ◎ Cake flour (or tempura flour)
- Make ready 3 tbsp ◎ Water
- Prepare For garnish:
- Get 1 Grated daikon radish
- Get 1 Chopped Green onion
It is also called as Mackerel Pike, and also known by many different names in different parts of the world. It is a very important food source in some East Asian countries. Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine. The kanji characters used in the Japanese names of the Sanma (秋刀魚) mean "autumn sword fish" in reference to sanma season and its body shape resembling a knife or a sword.
Steps to make 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.
Japanese cuisine revolves heavily around the principle of seasonal eating, and sanma, known in English as Pacific saury or mackerel pike, is a central ingredient during the fall. This Japanese recipe is for little fried prawn balls encased in a net of fried shiso. Using wet hands, shape large spoonfuls of the prawn mixture into balls. Shiso is common in sushi restaurants, though it also makes appearances in Japanese soups and noodle dishes. When you are ready to start cooking with shiso or deulkkae, look for it at Asian grocery stores with large produce sections, such as the national chains, Mitsuwa and H Mart.
So that’s going to wrap this up with this special food fried seasonal pacific saury with shiso and plum recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
