Fried Jade Sawara
I used Spanish mackerel because it's a spring-like ingredient, but you can substitute it with other white fish. When frying the butterbur leaves, place them one by one in the oil, making sure they don't stick together. For more information on the ingredients used in this recipe, please refer to this page
How to make it
1
Remove the skin from the mackerel and cut into pieces about 2cm cubes
2
Sprinkle salt on the mackerel, add pepper and sake and mix
3
Lightly coat with flour, add jade batter to coat, then deep fry in 170℃ oil until lightly browned on the surface
4
If you have butterbur leaves, you can dip them in the remaining jade batter, fry them and serve them as a side dish
Ingredientsfor 3 people
-
- Spanish mackerel
- 50g
-
- salt
- A little
-
- Pick it
- A little
-
- Alcohol
- A little
-
- jade robe
- 1 tablespoon
-
- flour
- A little
-
- the butterbur sprout Use the leaves of
- Appropriate amount
-
- Fried oil
- Appropriate amount
[PR]
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