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Fried Whole Fish (Kara Age)

Author
JWU College of Culinary Arts

Yield
10 servings

Recipe ID
C00755

Ingredients
US standard
Tilapia (snapper/bass)
5 pounds
Soy sauce
¼ cup
Dipping sauce:
Ichiban dashi
1 cup
Saké
2 tablespoons
Soy sauce
2 tablespoons
Mirin
3 tablespoons
Garnish:
Pepper, hot, dry
1 each
Daikon
8 ounces
Scallions, sliced thin
½ cup
Cornstarch
1 cup
Preparation
  1. Gather all the ingredients and equipment.
  2. Clean and rinse the fish, leaving them whole.
  3. Cut several scores in the fish cutting in ¼ of an inch.
  4. Pour ¼ cup of soy sauce over fish and marinate 20 minutes.
  5. Combine the dashi, saké, soy sauce, and mirin in a small sauce pan and warm.
  6. Poke several small holes in the daikon. Split pepper and remove seeds, cut pepper into strips and fit into holes. Grate daikon into a small bowl and set aside.
  7. Heat oil in a wok. Dredge fish in cornstarch and shake off excess.
  8. Deep fry fish for 5-8 minutes or until done. Drain fish on paper towels.
  9. Serve the dipping sauce on the side with the fish and daikon condiment.