KAREI NO KARAAGE(Deep -
fried marinated Plaice)
* Ingredients
(4 servings)
4 Small Whole Plaice(about 15-
20 cm)
100ml Shoyu(Japanese Soy
Sauce)
100ml Sake(Japanese Rice Wine)
3-4 Tbs Potato Starch Flour
Oil for frying
*Cooking Method
1. Combine the Shoyu and Sake
in a large shallow tray, then marinate the fish
for 30 minutes.
2. Drain the fish and dry with
paper towels.
3. Coat them with the potato
flour, shake off any excess.
4. Heat the oil to 160C and
fry the fish for 5-6 minutes then drain.
5. Just before serving, heat
the oil to 190 c and fry the fish again for 2 more minutes.
This way, you can get a
nice, crisp crunchy surface.
6. Drain and serve.
*Serving Method and
Accompaniments
Garnish with a fresh green
salad or serve with a side dish along with plain boiled Japanese
rice,
Miso soup and Japanese pickles
in a rice bowl, soup bowl and a small dish respectively.