Flathead karaage
Travel and Leisure Magazine knows that food and travel make perfect partners. As such it regularly features food stories and recipes and was recently awarded two Food Media Awards at the biannual awards dinner in Sydney.
Ingredients
1 medium-sized flathead, cleaned, gutted, head removed (approximate weight after cleaning 600g, see note)
grapeseed or vegetable oil, for deep frying
plain flour, for dusting
Marinade
6 teaspoons (30ml) soy sauce
1?2 teaspoon salt
1?4 teaspoon caster sugar
1 teaspoon (5ml) cooking sake
21?2 teaspoons (12.5ml) mirin
1?4 teaspoon sesame oil
1 heaped teaspoon grated ginger
1 small garlic clove, finely grated
small pinch white pepper
a little freshly ground black pepper
Garnish
julienne lime zest
lime cheek
Method
Cut the cleaned flathead into 2cm thick slices (about 12 pieces), working from the head to the tail to give you even-sized cutlets. Place the flathead pieces in a large glass bowl and add the marinade ingredients. Stand the flathead in the marinade for about 10 minutes.
Heat the oil in a large frying pan, wok or deep fryer to 160-170C, or until the oil is hot but not smoking. Cook the flathead in batches. As you cook each batch take the flathead pieces from the marinade and dust with plain flour. Deep fry each batch until golden and cooked through, about 3 to 4 minutes. Drain on absorbent paper.
Serve garnished with a julienne of lime zest and a lime cheek.
NOTE If whole flathead unavailable use fillets and cut into large pieces.
The best recipes from Australia's leading chefs straight to your inbox.
Sign upFrom our partners
Similar Recipes
This banh mi with a delicious difference takes just 10 minutes to make at home
- < 30 mins
- Jessica Brook
Julia Busuttil Nishimura’s go-to midweek fish with tomatoes, harissa and fennel
- 30 mins - 1 hr
- Julia Busuttil Nishimura