Culinary Workshop - Culinary Art - 2011.March
Ingredients
| Pacific Cod | 300g ... Cut into 4cm cubes and marinate in Seasoning Base. |
| Canola Flowers | 100g ... Blanch briefly and cut into 3cm pieces. |
Seasoning Base
| Sake | 3 tbsp |
| Soy Sauce | 2 tsp |
| Ginger Juice | 2 tsp |
| Green Onion | 10cm ... Finely chopped |
| Rice Flour | 3 tbsp |
| Frying Oil | As needed |
Seasoning
| Soy Sauce | 1.5 tbsp |
| Sashimi Soy Sauce | 1.5 tbsp |
| Sugar | 2 tbsp |
| Sake | 1.5 tbsp |
| Water | 2 tbsp |
Garnish
| Sansho (Japanese Pepper) | To taste |
| Black Pepper | To taste |
Steps
- Marinate the cod in the Seasoning Base.
- Blanch the canola flowers briefly and cut them into 3cm pieces.
- Deep fry the cod and season it with the Seasoning.
- Arrange on a plate, garnish with canola flowers, and sprinkle with sansho and black pepper.