Suzuki Karaage
Main Dishes • Yugoslavian
Description
The term 'Suzuki' in Japan refers not only to cars and motorcycles but also to a type of fish commonly known as sea bass. In this case, it's deep-fried sea bass.
Ingredients
- Sea Bass 1 piece
- Oyster Mushrooms 5 oz
- Garlic 1 clove
- Wakame Seaweed 0 oz
- Scallions 5 oz
- Starch film 0 oz
- Sugar 0 oz
- Soy Sauce 0 fl oz
- Mirin 0 fl oz
- Sake 0 fl oz
- Meyer Lemon Juice 1 tablespoon
- Vegetable Oil 1 tablespoon
- Vegetable Oil ½ l
- Lemon 1 piece
- Parsley to taste
- Daikon to taste
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
For the sauce, mix one tablespoon each of soy sauce and lemon juice, 5 ml of mirin, sugar, and 5 grams of starch.
Step 2
For the marinade, combine the remaining soy sauce with 30 ml of mirin, sake, and a crushed garlic clove.
Step 3
Remove the fillet from the sea bass (weighing approximately 350 grams) and slice it thinly. Pour marinade over the slices and let them sit for 2 hours.
Step 4
Coat the fish skeleton in starch, bend it into a crescent shape, secure it with a wooden skewer, and deep fry it. Pat it dry with a paper towel and place it on a plate, adding thinly sliced daikon underneath for stability.
Step 5
Slice the onion into 5 cm long feathers and tear the oyster mushrooms into large pieces by hand. Quickly sauté the onion and mushrooms in vegetable oil over high heat, adding salt and pepper to taste. Arrange them on top of the fish skeleton.
Step 6
Remove the pieces of sea bass from the marinade, coat them in cornstarch, and deep-fry until golden brown. Place the fish on a paper towel to absorb excess oil, then arrange it on top of the onions and mushrooms. Drizzle with sauce and garnish with seaweed, lemon, and parsley.
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