Fried Saba & Lettuce Salad

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recipe thursday This is my translation of a seasonal recipe from Kyou no Ryouri, NHK's daily cooking show and monthlly magazine. Saba, mackerel in English, is a dark-fleshed fish full of good-for-you oils. The salad incorporates fragrant Japanese herbs and is topped with a garlicy dressing. The original recipe by Kentarou says it takes only 10 minutes to prepare and is 340 calories per serving.

Fried Saba and Lettuce Salad
serves 2

2 slices saba (mackerel)
4 leaves bibb or Boston lettuce
1 Japanese cucumber
6 leaves shiso (similar to basil or cilantro)
1 bulb myoga (a type of leafy, young ginger)
3 green onions
white sesame seeds
flour, frying oil, salt & pepper

pinch garlic, grated
pinch ginger, grated
1 Tblsp sesame oil
1 Tblsp vinegar
1 Tblsp soy sauce
1/2 - 1 tsp Korean kiso (Kochujan)
1 tsp mayonnaise
1/2 tsp sugar
salt to taste

Tear the lettuce into bite-sized pieces. Cut the cucumber and green onion into 3 cm lengths. Thinly shred the shiso and myoga.

Cut the saba into 1 cm slices and dust with flour. Fry in 1Tbsp frying oil on boh sides until browned and barely cooked through.

Mix together the ingredients for the dressing.

Toss the greens with the dressing and divide evenly onto two plates. Place the fried fish on the salad, sprinkle with sesame seeds, and enjoy.

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