CookPal AI
recipe image

Sanma Tatsuta-age with Negi Sauce

Costo $8, salva $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porzioni
  • $8

INGREDIENTI

  • Fish

    • 🐟 220g sanma fillets

  • Coating

    • 🌾 1 tbsp all-purpose flour
    • 1 tbsp potato starch

  • Cooking Oil

    • Enough salad oil for frying

  • Marinade

    • 1 tbsp sake
    • 🧂 1/2 tbsp soy sauce
    • 🧄 1/2 tsp grated garlic
    • 🌱 1/2 tsp grated ginger

  • Negi Sauce

    • 🧅 1/2 stalk minced negi
    • 🧂 1/3 tsp salt
    • 🍋 1 tbsp lemon juice
    • 1 tbsp sesame oil

PASSI

1

Mince the negi and set aside.

2

Pat dry the sanma fillets and cut them into bite-sized pieces. Mix the marinade ingredients in a bowl and marinate the sanma for 10 minutes. Pat dry the fillets again.

3

Mix the flour and potato starch in a separate bowl to prepare the coating. Coat the sanma pieces evenly.

4

Combine the negi sauce ingredients in another bowl and mix well.

5

Heat salad oil in a pan to 170°C (340°F). Fry the coated sanma pieces for about 2 minutes, flipping occasionally, until golden brown.

6

Plate the fried sanma and drizzle the negi sauce over them.

NUTRIENTI

Per 1 porzione

🔥

350

Calorie

  • 25g
    Proteine
  • 15g
    Carboidrati
  • 20g
    Grassi

💡 Suggerimenti

Use fresh sanma for optimal flavor and texture.Pair this dish with steamed rice or a light salad for a complete meal.Adjust the amount of lemon juice in the sauce to suit your taste preference.

⚠️ Precauzioni

Questa ricetta è solo un'ispirazione. L'uso specifico deve essere adattato in base alle differenze individuali.