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Deep-fried Whiting in Shiso-Ume
Various delicious Asian cuisines from restaurant gourmet recipes around Asean region. Now you can save money from dinning in restaurant with these
economical and easy to follow Asian recipes!
4 whiting fillets (360g total weight), skin on
1 teaspoon sake
2 tablespoons katakuriko (potato starch)
200ml vegetable oil, for deep-frying
100g shiso-ume (Japanese plum and shiso paste)
2 teaspoons yukari
Method :
Yukari, Japanese 'red' basil (it is actually purple), is available from some Asian grocery and Japanese grocery stores. Allow around 90g fish per person.
Carefully check fillets and remove any bones with a pair of tweezers. Cut the fillets into bite-sized pieces, and sprinkle with sake.
Place the katakuriko on a tray, and coat the fish.
Heat the oil in a deep heavy-based pan or a wok and fry the fish until golden brown. Drain well on paper towels or a wire rack.
Place the shiso-ume in a bowl and add the fish, tossing lightly to coat. Arrange the fish on serving plates and sprinkle over the yukari. Serve hot.
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