- Sushi Rice Seasoning Halal
Fried Local Fish with Bonito & Chili Padi UMAMI Dressing
Ingredients
2servings| Local white fish (Jenahak, Ibu Kerisi, or other white fish) | 2 pieces |
|---|---|
| Salt | a little |
| White pepper | a little |
| Wheat flour | as needed |
| Cornstarch | as needed |
| Cooking oil | as needed |
| ~~Bonito & Chili Padi UMAMI Dressing~~ | |
| Onion (finely diced) | 1 |
| Bonito flakes | 4g |
| Otafuku Sushi Vinegar | 2 tbsp |
| Soy sauce | 1 tbsp |
| Olive oil or salad oil | 4 tbsp |
| Honey | 2 tbsp |
| Salt | 1 tsp |
| White pepper | a little |
| Red chili padi (sliced) | 4 |
| Green chili padi (sliced) | 4 |
Instructions
- Lightly sprinkle the fish with salt and leave for a few minutes to draw out excess moisture.
- Pat dry with kitchen paper and season lightly with salt and white pepper.
- Lightly coat the fish with wheat flour and cornstarch.
- Heat cooking oil and fry the fish until golden and crispy.
- Combine all dressing ingredients and mix well.
- Place the fried fish on a serving plate and spoon the dressing over the top.
UMAMI Point
- Otafuku Sushi Vinegar and bonito flakes create a refreshing Japanese-style UMAMI dressing.
- Chili padi adds a Malaysian spicy accent — a simple fusion of Japanese and Malaysian flavors.
Cooking Point
- Removing excess moisture from the fish before coating helps create a crispier finish.
- One Dressing, Many Applications — also delicious with pomelo, fried chicken, seafood, or vegetables.
- Try this recipe with Malaysian local white fish such as Jenahak or Ibu Kerisi.
