Fried Seasonal Pacific Saury with Shiso and Plum
Fried Seasonal Pacific Saury with Shiso and Plum

Hey everyone, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, fried seasonal pacific saury with shiso and plum. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Fried Seasonal Pacific Saury with Shiso and Plum is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Fried Seasonal Pacific Saury with Shiso and Plum is something that I’ve loved my whole life.

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!

To begin with this recipe, we must 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 cook it.

The ingredients needed to make Fried Seasonal Pacific Saury with Shiso and Plum:
  1. Prepare 2 Pacific saury (sanma)
  2. Get 6 leaves Shiso leaves
  3. Prepare 5 medium sizes Umeboshi
  4. Take 1 Rice crackers (if available)
  5. Get 1 Cake flour (for coating)
  6. Make ready For the batter:
  7. Take 3 tbsp ◎ Cake flour (or tempura flour)
  8. Take 3 tbsp ◎ Water
  9. Prepare For garnish:
  10. Make ready 1 Grated daikon radish
  11. Get 1 Chopped Green onion

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. 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. Important nutritional characteristics for Pacific saury.

Instructions to make Fried Seasonal Pacific Saury with Shiso and Plum:
  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.

Glycemic index ⓘ Gi values are taken from various sources including USDA and NHS. Similarly it is relatively rich in Phosphorus, Magnesium, Calcium and Vitamin C. Pacific saury is a good source of unsaturated fatty acids such as DHA, EPA, and linoleic acid for your health. 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. Shiso is common in sushi restaurants, though it also makes appearances in Japanese soups and noodle dishes.

So that is going to wrap it up with this exceptional food fried seasonal pacific saury with shiso and plum recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!