Hey everyone, I hope you are having an incredible day today. Today, we’re going to make a distinctive dish, fried seasonal pacific saury with shiso and plum. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really 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 current trending foods in the world. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Fried Seasonal Pacific Saury with Shiso and Plum is something that I’ve loved my entire life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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:
- Take 2 Pacific saury (sanma)
- Get 6 leaves Shiso leaves
- Get 5 medium sizes Umeboshi
- Prepare 1 Rice crackers (if available)
- Make ready 1 Cake flour (for coating)
- Prepare For the batter:
- Get 3 tbsp ◎ Cake flour (or tempura flour)
- Prepare 3 tbsp ◎ Water
- Get For garnish:
- Prepare 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 is going to wrap it up for this special food fried seasonal pacific saury with shiso and plum recipe. Thank you very much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
