Deep Fried Fluke (Hirame) with Asparagus Recipe
If you are into Japanese knives and cuisine, you are going to enjoy Chef Hiromitsu Nozaki’s new book called Japanese Kitchen Knives. Filled with everything you want to know about how Japanese knives are made, how they are to be used and how to use them plus delicious recipes showing you how to make dishes using the techniques including this recipe for Deep Fried Fluke.
Chef Nozaki starts by providing the important basics to Japanese knives including cutting posture, knife anatomy and knife control. He then looks at the three main knives used in Japanese cooking - the usuba, the deba and the yanagiba. Each knife is used for different cuts and he explains in detail with gorgeous photos of how they should be accomplished.
He shows you how to make paper thin cuts with Usuba by using a rotary peeling technique as well as filleting a flute into five pieces with the Deba knive as he does in this recipe. At the end of the book he explains sharpening, maintenance, how to purchase and movement of the blade.
Deep Fried Hirame Nuggets
Serves 2
This recipe calls for the fluke to already be filleted and that’s most likely how you will find it in your supermarket or fish market. But let’s say you are down at the beach and you catch some fluke or you have the opportunity to buy whole fish rather than already filleted. Chef Nozaki’s book, Japanese Kitchen Knives will show you in detail exactly how to remove the head, scales and organs, remove the fillets and then the belly bones.
Ingredients:
2 medium fluke fillets
4 tablespoons soy sauce
1 teaspoon grated ginger
Potato starch or corn starch
Vegetable oil for deep frying
4 asparagus spears
How to Prepare at Home
Preheat the vegetable oil to 340℉ in a deep fryer or big pot.
Cut the fillets into 1 ounce pieces. Combine the soy sauce and grated ginger in a small bowl and place the fish pieces into the bowl and douse with the soy-ginger mixture.
Dredge the fish nuggets in the potato starch and deep fry for about 4 minutes until crisp and golden brown. Transfer to a plate lined with paper towels to drain any excess oil.
Deep fry the asparagus without flouring for 30 seconds and drain.
Serve immediately.
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