Sake Deep Fried, Broiled A'la Carte Recipe
Make Sake Deep Fried, Broiled A'la Carte Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Sake Deep fried, Broiled A'la Carte
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients for Sake Deep Fried, Broiled A'la Carte
Method
Directions for Sake Deep Fried, Broiled A'la Carte
Prepare the Marinade
In a mixing bowl, combine sake, soy sauce, mirin, salt, and black pepper. Whisk together until well blended.
Marinate the Salmon
Place the salmon fillets in the marinade, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate.
Prepare Tempura Batter
In another bowl, mix the tempura batter mix with water until you achieve a smooth consistency. The batter should not be too thick or too runny.
Heat the Oil
In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 180°C (350°F). Test the oil by dropping a small amount of batter into the oil; it should sizzle and float to the surface.
Deep Fry the Salmon
Remove the salmon fillets from the marinade and let excess liquid drip off. Dip each fillet into the tempura batter, then carefully place them in the hot oil. Fry for about 4-5 minutes or until golden brown and crispy. Remove and drain on paper towels.
Broil the Salmon (Optional)
For a broiled finish, preheat the broiler in your oven. Place the fried salmon fillets on a baking sheet, and broil for 2-3 minutes, watching closely to avoid burning.
Garnish and Serve
Finely chop the green onions and sprinkle them over the fried salmon. Garnish with sesame seeds. Serve immediately with extra soy sauce on the side.