Fried Fish Curry

Ingredients

Fish Fillet(150g), Ginger(10g), Refined Rice Wine (Sake)(10g), Starch Powder(10g) Perilla Leaf(10g) - 튀김반죽 : Bean Powder(20g), Flour(10g), Curry Powder(10g) Starch Powder(10g), Egg(50g) - 소스 : Mayonnaise(20g), Yogurt(20g), Sugar(10g), Vinegar(10g) - 곁들임채소 : Lettuce(30g)

Instructions

1. 1

   Add ginger juice and rice wine to the fish fillet and let it age for about 30 minutes to remove the fishy taste and keep the flesh firm.

   
2. 2

   Mix soybean powder, flour, curry powder, starch, and egg evenly to make the frying batter.

   
3. 3

   Fold the perilla leaf in half, julienne, and soak briefly in water.

   
4. 4

   Drain the perilla leaf (③) and coat evenly with the frying batter (②).

   
5. 5

   Lightly coat the aged fish fillet (①) with starch and evenly coat with frying batter (②), then top with the batter-coated perilla leaf (④) and deep-fry in 170℃ oil for about 2 minutes, draining naturally.

   
6. 6

   Mix mayonnaise, yogurt, sugar, and vinegar evenly to make the fritter sauce, and plate the fritter with lettuce to finish.