Fried Seasonal Pacific Saury with Shiso and Plum

Fried Seasonal Pacific Saury with Shiso and Plum

Since I went back to my parents house, I asked my mother to help me make this dish.
It's a seasonal dish with my mother's seasoning ingredients, shiso leaves and plenty of homemade umeboshi.

Ingredients: 2 servings (about 1487 kcal)

Pacific saury (sanma)
Shiso leaves
6 leaves
5 medium sizes (seeded)
Rice crackers (if available)
as needed
Cake flour (for coating)
as needed
For the batter:
◎ Cake flour (or tempura flour)
3 tablespoons
◎ Water
3 tablespoons
For garnish:
Grated daikon radish
to taste
Chopped Green onion
as needed


1. Fillet a pacific saury by cutting it open from the bottom. Lightly sprinkle on some salt and let it sit for 10 minutes. Pat the excess moisture away from the fish and salt with a piece of paper towel.
2. Spread out the flesh of about 3 umeboshi on the inside of the fillet, and top it with 3 shiso leaves each on a fillet.
3. Roll each of them up from the tail and secure with a toothpick.
4. Coat the fish with the cake flour and shake off the excess flour.
5. Combine the ◎ ingredients and coat the fish with it.
6. Roll the fish to coat the rice crackers evenly. Secure it with a toothpick once it is rolled up. Do not forget to remove the toothpick before serving!
7. Heat plenty of oil to 165℃, then insert the rolled fish. Heat the oil up to 180℃. It should be done cooking in about 8 minutes.

Story Behind this Recipe

I was getting tired of broiled or sweet soy sauce flavored sanma, and thought a refreshing umeboshi flavored sanma may taste great.