Fried Seasonal Pacific Saury with Shiso and Plum

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

cookpad.japan @cookpad_jp

I was getting tired of broiled or sweet soy sauce flavored sanma, and thought a refreshing umeboshi flavored sanma may taste great.

It doesn't have to be the pacific saury (sanma); sardines (iwashi) taste great too. It tastes good enough without the rice crackers. Since umeboshi is salty, you don't need any other condiments! The used oil might smell like fish after frying, so make sure to get rid of it. For 2 servings (about 1487 kcal). Recipe by lovechi

I was getting tired of broiled or sweet soy sauce flavored sanma, and thought a refreshing umeboshi flavored sanma may taste great.

cookpad.japan @cookpad_jp

I was getting tired of broiled or sweet soy sauce flavored sanma, and thought a refreshing umeboshi flavored sanma may taste great.

Saved

Ingredients

2 servings

2Pacific saury (sanma)
6leaves Shiso leaves
5 mediumsizes Umeboshi
1Rice crackers (if available)
1Cake flour (for coating)
For the batter:
3 tbsp◎ Cake flour (or tempura flour)
3 tbsp◎ Water
For garnish:
1Grated daikon radish
1Chopped Green onion

Saved

Steps

1

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.
2

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.
3

Roll each of them up from the tail and secure with a toothpick.
4

Coat the fish with the cake flour and shake off the excess flour.
5

Combine the ◎ ingredients and coat the fish with it.
6

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!
7

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.