Hirame with Asparagus
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 fluke into five pieces with the Deba knife 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 Fluke (Hirame) with Asparagus Recipe
- 2 medium fluke fillets
- 4 tablespoons soy sauce
- 1 teaspoon ginger grated
- Potato starch or corn starch
- vegetable oil for deep frying
- 4 spears asparagus
- Preheat the vegetable oil to 340° F 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 in batches 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.