Suzuki-karaage
1 serving
25 minutes
The Japanese use the word "suzuki" not only for cars and motorcycles, but also for fish, which we are accustomed to calling sea bass. In this case, it is deep-fried sea bass.
1
For the sauce, mix 1 tablespoon of soy sauce, lemon juice, 5 ml of mirin, sugar, and 5 grams of starch.
- Soy sauce: 50 ml
- Lemon juice: 1 tablespoon
- Mirin: 35 ml
- Sugar: 5 g
- Starch: 35 g
2
For the marinade, mix the remaining soy sauce with 30 ml of mirin, sake, and crushed garlic clove.
- Soy sauce: 50 ml
- Mirin: 35 ml
- Sake: 30 ml
- Garlic: 1 clove
3
Remove the fillet from the sea bass (weighing about 350 grams) and slice it thinly. Pour marinade over it and let it sit for 2 hours.
- Sea bass: 1 piece
4
Coat the fish skeleton in starch, bend it into a crescent shape, secure it with a wooden skewer, and deep-fry. Pat dry with a paper towel and place on a plate, adding thinly sliced daikon for stability.
- Starch: 35 g
- Daikon radish: to taste
5
Cut the onion into 5 cm long feathers, tear the mushrooms into large pieces by hand. Quickly fry the onion and mushrooms in vegetable oil over high heat, add salt and pepper. Place on the fish skeleton.
- Spring onion: 75 g
- Oyster mushrooms: 130 g
- Vegetable oil: 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
6
Remove pieces of sea bass from the marinade, coat in starch, and deep-fry until golden brown. Place the fish on a paper towel to absorb excess oil, then layer it on top of onions and mushrooms. Drizzle with sauce and garnish with seaweed, lemon, and parsley.
- Sea bass: 1 piece
- Starch: 35 g
- Lemon: 1 piece
- Tosaka seaweed: 25 g
- Parsley: to taste
