Spanish Mackerel and Shrimp with Perilla Leaf Puree
Main Dish·Grilling·1 serving (approx. 393g)
I seasoned it with mackerel and shrimp and reduced the use of sodium. It has a non-irritating taste with the subtle scent of perilla leaf puree.
Calories
575kcal
Carbs
40.5g
Protein
27.3g
Fat
33.8g
Sodium
655.6mg
Ingredients
Main
Others
Perilla Leaf(20sheet(s)), Bok Choy(1bundle), Shrimp(3whole), Spanish Mackerel(75g), Fresh Cream(230㎖), Edible Flower(a little), Boiled Potato(150g), Melted Unsalted Butter(15㎖), Milk(15㎖), Lemon Juice(3g), Salt(2g), Pepper Powder(3g), Dried Rosemary(2g), Glutinous Rice Flour(3g), Starch(12g), Olive Oil(3㎖), Sugar(3g), Pepper Powder(3g), Cooking Oil(185㎖)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
- Glutinous Rice FlourSold as 'sweet rice flour' or 'glutinous rice flour' at Asian markets and many baking aisles. Not the same as regular rice flour.
- StarchPotato starch is at most supermarkets near the flours. Cornstarch swaps 1:1 for thickening and coating.
Nutrition Facts
Per 100g of main ingredientsBok Choy
- Rich in vitamin C (19mg) — acts as an antioxidant and helps you absorb iron
- Rich in calcium (87mg) — a key building block of bones and teeth
Shrimp
- Rich in protein (20g) — used to build and maintain muscle and body tissue
- Rich in vitamin B3 (niacin) (2.7mg) — supports energy metabolism and skin health
Milk
- Rich in calcium (120mg) — a key building block of bones and teeth
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Wash the perilla leaf thoroughly, halve the bok choy, remove the head and peel the shrimp, and season the Spanish mackerel.
🔍Add perilla leaf, fresh cream, and olive oil (3ml) to the pot, and once boiling, blend finely and strain through a sieve to make puree.
🔍Mash the boiled potato, mix evenly with melted unsalted butter, sugar (3g), and pepper (3g), strain through a sieve once, and mix in milk to make mashed potato.
🔍Coat the prepared shrimp with batter and deep-fry in cooking oil (180ml) heated to 180℃ for 3 minutes and drain; stir-fry the prepared bok choy in a dry pan, then torch for a charred flavor.
🔍Heat cooking oil (5ml) in a medium-heated pan and grill the seasoned Spanish mackerel both sides golden for 5 minutes, then remove.
🔍Layer perilla leaf puree → grilled Spanish mackerel → mashed potato → bok choy → fried shrimp → flower petals in a bowl in order.