“Sanga” Fried Horse Mackerel with Japanese Mustard Spinach

alarm About 25 minute
「さんが焼き小松菜添え」完成写真
“Sanga” Fried Horse Mackerel with Japanese Mustard Spinach

“Sanga” Fried Horse Mackerel with Japanese Mustard Spinach

Ingredients (Serves: 4)

  • horse mackerels
    3
  • ginger
    50g
  • stalks of Japanese ginger (myoga)
    3
  • spring onions (finely chopped)
    4 tbsp
  • White sesame
    2 tbsp
  • pickled plums (without pips)
    2 tbsp
  • ground Japanese mountain yam
    50g
  • Moderate amount of cooking oil
    Appropriate amount
  • Green shiso leaves
    Appropriate amount
  • bundle of Japanese mustard spinach
    1/2
  • potato starch
    2 tbsp

Directions

  1. Slice the horse mackerels into 3 fillets, skin and mince coarsely.
    ステップ1
  2. Chop the ginger and Japanese ginger finely. Mix spring onions, white sesame and pickled plums into the minced horse mackerel.
  3. Add the mountain yam, and then the potato starch to make it sticky.
    ステップ3
  4. Heat the cooking oil in a frying pan. Shape the horse mackerel mix from (3) into a flat burger shape, sandwich it between the perilla leaves and fry. Serve with boiled Japanese mustard spinach.
    ステップ4

A useful tips

Mince the horse mackerels roughly, almost dropping the knife blade onto the mackerels without forcing it so that the fish retains its texture. Use the correct amount of potato starch; if too little, the mixture does not hold together, and if too much, it gets soggy and heavy-textured. Also heat the pan thoroughly on low heat before use to prevent burning.

Recipe from : Koishikawa Terrace

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