Culinary Studio Karinary Art 2021.Feb.
Ingredients
| Japanese barracuda | 1 large ... Fillet into three pieces and cut into bite-sized pieces. Season with salt and pepper. |
| Salt and pepper | As needed |
| Flour | As needed |
| Oil for frying | As needed |
| Onion | 50g ... Thinly sliced |
| Carrot | 25g ... Julienned |
| Celery | 25g ... Julienned |
| Red and yellow bell peppers | 20g each ... Julienned |
Seasoning
| Olive oil | 1 tbsp |
| White wine vinegar | 50ml |
| White wine | 50ml |
| Salt | 1/3 tsp |
| Sugar | 1/2 tsp |
| Pepper and bay leaf | As needed |
| Lemon | As needed ... Sliced into rings |
Instructions
- Heat olive oil in a frying pan and sauté the onion, carrot, and celery. Once softened, add the bell peppers and sauté briefly, then set aside.
- In the same frying pan, add the white wine vinegar and bring to a boil to reduce its acidity. Add the white wine and bay leaf, boil off the alcohol, then return the sautéed vegetables. Remove from heat and let cool.
- Pat the barracuda dry, coat evenly with flour, and deep fry at 170°C until crisp. While still hot, transfer to a storage container and pour over the vegetable mixture from step 2. Top with lemon slices.