Chef recipes FranceChef.TV >Recipe with fish du chef Yoshihiko Kousaka > fish scorpion fish


- 4 scorpion fish
- Salt, pepper
- Flour
- 16 Ginkgo nuts
- Red pepper leaves
- Chive
Sauce :
- 7 oz of dried bonito
- 1 leaf of kombu
- 4 cup of water
- 1 ladle of miring
- 1/2 ladle of light soy sauce
- 1 tsp of sugar
- 1 tsp of sesame oil
- 1 hot pepper
- 2 oz of grind daikon radish
- 1 oz of kudzu starch

For the sauce put the leaf of kombu in cold water on the fire. Remove it before boiling. Add the bonito and cut the fire. Let infuse 15 min and then pass it. Put 4 ladles in a pan with the mirin, the soy sauce, the sugar, the sesame oil and the hot pepper without the seed. Make it boil and then put the radish. Wet the kudzu with water, mix it and add it the pan.

Filet the fish . Remove the guts and the bones. Season both sides. Cut "lines" in the skin. Pass the fish in the flour. Fry it at 350 F° till the bubbles become small. Dry it on an absorbing paper.

Sauce the plate first, put the fish , add 4 nuts by plate, sauce over, add red pepper leaves and finish with the chive.

Main dish for 4 persons
Preparation time : 1 h
Difficulty : Beginner
Required Material :
Recette Deep fried scorpion fish