Deep-fried Yellowtail with Rich and Savory Soy Sauce
duration
15 Minutes, excluding marinating time
Servings
2
Ingredients
200g (7.1oz) Frozen yellowtail
80g (2.8oz) Pumpkin , or other vegetables of your choice
10 Shiso leaves (green perilla) (optional)
1 Roasted seaweed (optional)
1/4 stalk Green onion
1/2 Lime , if available
4-5 Tbsp WelPac katakuriko / potato starch
Salad oil, as needed
Marinade:
100ml (3.4fl oz) Kikkoman Concentrated Hontsuyu
2 Tbsp Water
1 and 1/2 tsp Grated ginger
Dipping Sauce:
2 Tbsp Sweet chili sauce
1/8 piece Onion (finely chopped) , about 20g (0.7oz)
1/2 tsp Grainy mustard
Directions
Thaw the frozen yellowtail and cut it into bite-sized pieces of about 2 cm (0.8 inches) in thickness.
Remove the seeds from the pumpkin and cut it into pieces of similar size to the yellowtail.
Place yellowtail, pumpkin, and marinade ingredients in a storage bag or similar container, mix lightly, and let it marinate in the refrigerator for 10 to 20 minutes (it's recommended to leave it for about 30 minutes if time allows).
Cut the roasted seaweed into eight rectangular pieces.
Slice the green onions into thin strips.
In a small bowl, mix together the dipping sauce ingredients and transfer the sauce to a serving dish.
Drain excess water from the yellowtail and pumpkin. Pat them dry with kitchen paper, then coat them evenly with potato starch.
Heat salad oil to 170°C (338°F). Carefully add the yellowtail and pumpkin, shaking off excess coating, and fry for about 2 minutes, turning a few times. Remove from the pot and drain the oil.
Arrange the fried yellowtail and pumpkin on a plate, and garnish with roasted seaweed, shiso leaves, green onion, and the sauce dish. Decorate with thinly sliced lime.
Optionally, create bites by sandwiching yellowtail or pumpkin with shiso leaves or green onions, and dip them into the sauce before enjoying.
