Recipe: Yummy Fried Seasonal Pacific Saury with Shiso and Plum

Recipe: Yummy Fried Seasonal Pacific Saury with Shiso and Plum Delicious, fresh and tasty.

Fried Seasonal Pacific Saury with Shiso and Plum. The Pacific saury (Cololabis saira) is a member of the family Scomberesocidae. This saury, which is a food source in some East Asian cuisines, is also known by the name mackerel pike. It is known as sanma (さんま / サンマ / 秋刀魚) and saira (さいら / サイラ /佐伊羅) in Japanese, kkongchi (꽁치).

Seafood Pacific Saury Japanese Frozen Seafood Pacific Saury.

Sanma or Pacific Saury is one of the most well-known seasonal fish representing autumn in Japanese cuisine.

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.

You can have Fried Seasonal Pacific Saury with Shiso and Plum using 11 ingredients and 7 steps. Here is how you cook it.

Ingredients of Fried Seasonal Pacific Saury with Shiso and Plum

1. You need 2 of Pacific saury (sanma).

2. Prepare 6 of leaves Shiso leaves.

3. It’s 5 medium of sizes Umeboshi.

4. Prepare 1 of Rice crackers (if available).

5. Prepare 1 of Cake flour (for coating).

6. It’s of For the batter:.

7. Prepare 3 tbsp of ◎ Cake flour (or tempura flour).

8. Prepare 3 tbsp of ◎ Water.

9. Prepare of For garnish:.

10. It’s 1 of Grated daikon radish.

11. You need 1 of Chopped Green onion.

Shiso is common in sushi restaurants, though it also makes appearances in Japanese soups and noodle dishes.

When you are ready to start cooking with shiso or deulkkae, look for it at Asian grocery stores with large produce sections, such as the national chains, Mitsuwa and H Mart.

The Pacific Saury fish is a member of the family Scomberesocidae.

It is also called as Mackerel Pike , and also known by many different names in different parts of the world.

Fried Seasonal Pacific Saury with Shiso and Plum step by step

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..

It is a very important food source in some East Asian countries.

An exciting Japanese seafood dish to make, the Prawn Shinjo-Age consist of a fried prawn mixture covered in shisho, a herb, and umeboshi, pickled plums.

Drop the balls into the heated oil and deep-fry until the prawn is cooked all the way through.

You'll also want the shiso leaves to be crispy.

Shiso comes in green or purple leaves with a slightly prickly texture and pointy, jagged edges, and it has a unique and vibrant taste that I could describe as herbaceous and citrusy.