Japanese · Dinner
Deep Fried Whole Small Fish (High-Protein)
Whole small fish, gutted and scaled, dredged in seasoned rice flour and cornstarch then double-fried until the bones turn crackling-crisp and the flesh stays moist. Served with grated daikon, lemon wedges, a soy-ginger dipping sauce, and a marinated soft-boiled egg for extra protein.
$7
20 minsPrep
15 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
612Calories
52.3gProtein
29.6gFat
34.8gCarbs
4.1gSugar
5.3gFiber
1580mgSodium
410mgChol
4.9gSat Fat
780mgPotassium
180mgCalcium
3.8mgIron
3.5mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat the fish dry, score each side twice, then season the fish and cavities with salt and white pepper.
2
Marinate
Grate the daikon and fresh ginger into separate small bowls. Peel the soft-boiled egg and marinate in 1 teaspoon soy sauce for 10 minutes.
3
Bloom
Whisk remaining soy sauce, rice vinegar, mirin and grated ginger together in a bowl for the dipping sauce.
4
Dredge
Toss the fish in the rice flour and cornstarch mixture in a shallow dish, pressing gently so the coating clings.
5
Fry
Heat vegetable oil to 340°F (170°C) and fry the fish for 3 minutes until pale gold. Raise heat to 375°F (190°C) and fry 2 minutes more until deep golden and crackling.
6
Finish
Warm the edamame over low heat for 1 minute, then slice the scallion and halve the marinated egg.
7
Plate
Arrange the fish with grated daikon, halved egg, edamame, scallion, lemon wedges and dipping sauce alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz180g, about 2-3 whole small fish such as smelt or sardine whole small white fish, gutted and scaled
- 6 tbsp50g rice flour
- 4 tbsp32g cornstarch
- 22 eggs, soft-boiled and peeled
- 1/2 cup70g edamame, cooked and shelled
- 4 tbsp4 tbsp daikon
- 2 tsp2 tsp fresh ginger
- 2 tbsp30ml soy sauce
- 2 tsp10ml rice vinegar
- 2 tsp10ml mirin
- 22 scallion
- 11 lemon, cut into wedges
- 2 cup480ml vegetable oil, for deep-frying
- 1/2 tsp1/2 tsp salt
- a pinch of white pepper
