Deep Fried Pacific Saury Fish Autumn Style

Ingredients

Saury fish (SANAM) 1 pce/280 gr
Shiso leaf 1 pce
Ume Japanese plum 1 pce
Flour As Needed
Carrot 15 grm x 3 pcs
Pumpkin 15 grm x 2 pcs
Lutos root 2 gr x 2pcs
Sweet corn 60 gr
Fresh ginkgo nuts 3 pcs
Chestnut Japan:
   Grilled 3 pcs
   Deep fry 2 pcs


Method

Saury fish fillet (cut into 2 fillet).
Roll up into shiso leaf and plum.
Sprinkle on flour and then knock off the excess flour.
Heat frying oil to between 170-180oC degrees and fry fish to a golden brown.
Cut into as autumn leaves Momiji leaf and Ichiyo leaf, carrot and pumpkin.
Thin slice lotus root, and fry
Fry ginkgo nut
Grill sweet corn and chestnut
Place bamboo on a serving dish

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