Deep-fried Marinated Salmon Coated with Sesame (Sake no goma-age-yaki)

Deep-fried Marinated Salmon Coated with Sesame (Sake no goma-age-yaki)
Photographed by TAKAHIRO IMASHIMIZU


Recipe by
Tatsuo Saito

Average

Seafood

Quick

390kcal

10minutes


Does not include time for marinating the salmon

Ingredients (Serves 2)

  • 3 filets fresh salmon (200 g)
  • [A]

    • 2 tsp sake
    • 2 tsp oyser sauce
    • 1/2 egg (beaten)
    • 1 tbsp potato starch
    • 1/2 tsp mustard
    • 20 g ginger (minced)
    • A pinch of salt
    • A pinch of pepper
  • White sesame seed, as needed
  • Butterhead lettuce, as needed
  • Vegetable oil

Directions

1

Cut the salmon into 1 cm sogigiri pieces. Mix A in a bowl and marinate the salmon for 15 minutes.

Advice

The use of sogigiri leaves more sesame on the salmon and allows the fish to cook quickly.

2

Remove the salmon from the marinade and cover thoroughly with sesame seed. Pour vegetable oil into a frying pan to a height of about 1 cm. Heat to 160°C and deep-fry both sides of the salmon for a minute each.

Advice

The salmon is deep-fried in a small amount of oil at a low temperature to prevent the sesame from burning. This method of deep-frying is called age-yaki, literally "deep-fried and grilled."

3

Plate and garnish with butterhead lettuce.