Deep-fried yellowtail with jade sauce
This dish uses "Hisui Batter" which contains spinach puree. A thick batter would result in a heavy texture, so the key is to make the batter a little looser so that it is evenly coated thinly. Serving it on a base of daikon radish gives it a special feel
How to make it
1
Cut the yellowtail into bite-sized pieces, sprinkle with salt, pepper, and sake, and thread onto a bamboo skewer. Wipe off any excess moisture with kitchen paper, then lightly coat with potato starch
2
Dip (1) in jade batter (see separate recipe) and deep fry in oil heated to 160-170°C. Fry for approximately 1-1.5 minutes. Remove to a paper towel to drain
3
Place sliced lemon and coriander in a bowl, place peeled daikon radish in half on top as the base, and skewer the dish to finish
Ingredients for 2 people
-
- Yellowtail
- 60g
-
- salt
- A little
-
- Pick it
- A little
-
- Alcohol
- 1 tablespoon
-
- potato starch
- A little
-
- jade robe
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For lemon
- A little
-
- For chopsticks
- A little
-
- Used as a base
- A little
[PR]
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