Fritto Misto
Main Dishes • European
Description
Fritto Misto
Ingredients
- Tiger shrimp in brine 8 pieces
- Scorpion fish fillet 5 oz
- Tempura Flour 5 oz
- Courgette 5 oz
- Garlic 3 cloves
- Grated Ginger Root 0 oz
- Cilantro 0 oz
- Carrot 0 oz
- Thyme 0 oz
- Scallions 0 oz
- Rice Vinegar for Sushi 0 fl oz
- Soy Sauce 0 fl oz
- Sake 0 fl oz
- Sesame Oil 0 fl oz
- Safflower Oil 30 fl oz
- Sugar 0 oz
- Olive Oil 0 fl oz
- Water 10 fl oz
Step-by-Step Guide
Step 1
Place 250 ml of drinking water in the freezer; slice the zucchini into thin slices, then cut the slices into strips, and finally into small cubes, lightly salt and pepper, and add a pinch of sugar.
Step 2
Crush and peel the garlic, finely chop 0.5 cloves of garlic, mash it into a paste, finely chop the green onion, and separate the thyme leaves.
Step 3
Add vinegar, garlic paste, thyme leaves, 10 ml of olive oil, and onion to the zucchini, and let it marinate for 10 minutes.
Step 4
In a saucepan, add the remaining garlic, pour in the soy sauce and sake, add sugar and ginger sliced into 0.5 cm pieces, bring to a boil, remove from heat, and add sesame oil.
Step 5
Pour the flour into a bowl, add ice-cold water, and whisk until it reaches a consistency similar to liquid sour cream; heat 800–1000 ml of sunflower oil in a saucepan; drop a bit of batter into the oil – if it starts to fry, the oil is at the right temperature.
Step 6
Cut the fish into large pieces; dip the fish and shrimp into the batter, mix well; fry the fish and shrimp in the hot oil, stirring with a slotted spoon, for 2–3 minutes; the oil should not smoke; place the pieces on a paper towel.
Step 7
Strain the sauce, place the zucchini next to the seafood, garnish the seafood with cilantro, and serve.
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