Continuation from Fish Quick Lesson: My filleted fish stays in the refrigerator for up to 6 days fresh. But, I sometimes freeze them for later time consumption.
After defrosting such a fish this is a dish which I make from time to time. Kara-age fish. (Not Kara-age chicken). Kara-age is a cooking technique, in which an item is marinated in the mixture of shoyu and mirin, coated with potato starch and fried crisp.
The Kara-age fish recipe is from my The Sushi Experience. If you want to learn how to fillet the fish there are step-by-step photo instructions on several kinds of fish. The book is a bible who wants to learn about sushi stories, sushi preparations and several Japanese side dishes. If you want to know the real story of wasabi, it is there. I have visited 400 years old wasabi cultivation farm in Japan. If you want to discover more about Japanese cooking knives and sharpening method, it is there.
Holiday time special offer for The Sushi Experience is $18 with autograph. https://hirokoskitchen.com/shop/the-sushi-experience/
Try a new dish such as Kara-age fish from The Sushi Experience in the coming holiday seasons.
2 teaspoons ginger juice
2 garlic cloves, finely grated
1 tablespoon sugar
1 tablespoon sake
5 ounces sea bass, fluke, or other white flesh fish, cut into 10 to 12 thin slices
½ cup potato starch
Canola oil for frying
½ cup raw cashew nuts, fried
1 lemon, cut into 4 wedges
Marinate the fish in the mixture of the ginger juice, garlic, sugar and sake, and let stand for 15 minutes. Remove the fish from the marinade and wipe dry with paper towel.
Spread 2 tablespoons potato starch over the chopping board. Place two fish slices on the potato starch. Sprinkle additional 2 tablespoons potato starch over the fish. Cover the fish with a plastic wrap and roll the fish slices with a rolling pin until paper thin. Repeat the same process with the remaining fish slices.
Heat 3 inches of vegetable oil in a skillet to 320F and fry the fish slices one batch at a time until they are crispy, about 2 to 3 minutes. Drain the fish and sprinkle sea salt over it. Finish cooking all of the fish slices. Serve the Kara-age fish and cashew nuts with lemon wedges.