CookPal AI
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Saba with Plum and Shiso Tatsuta-age

Coût $10, économiser $15

Source: Recommended by CookPal

  • 50 Min
  • 2 Portions
  • $10

INGRÉDIENTS

  • Fish

    • 🐟 300g saba fillets

  • Condiments

    • 2 pickled plums
    • 6 shiso leaves

  • Cooking Oil

    • Enough salad oil for frying

  • Starch

    • 3 tbsp potato starch

  • Seasonings

    • 1 tbsp sake
    • 1 tsp grated ginger

ÉTAPES

1

Remove the stems from the shiso leaves. Remove the pits from the pickled plums and mash them into a smooth paste.

2

Remove the bones from the saba fillets and cut them into halves.

3

Place the saba fillets into a plastic bag with sake and grated ginger. Massage well and refrigerate for 30 minutes.

4

Take out the saba fillets and lightly pat them dry. Spread plum paste on the inside of the fillets, wrap them with shiso leaves, and press firmly to secure. Coat with potato starch.

5

Heat salad oil in a frying pan to 170°C (about 1cm depth). Fry the fillets for about 3 minutes, turning occasionally, until golden and crispy.

NUTRIMENTS

Par portion

🔥

250

Calories

  • 20g
    Protéines
  • 10g
    Glucides
  • 15g
    Graisses

💡 Astuces

Use fresh shiso leaves for a more aromatic flavor.Serve with a side of rice or salad for a complete meal.This dish pairs well with sake or light beer.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.