Sakana Sampler Recipe

Prep fish

Cut fish into bite-size pieces or strips (about 1" wide). Pat very dry with paper towels and season lightly with 1/2 tsp salt and 1/4 tsp black pepper.

Make batter

In a bowl, whisk together flour, cornstarch, baking powder, remaining 1/2 tsp salt and 1/4 tsp black pepper. In a separate small bowl, beat the egg with cold sparkling water. Pour wet into dry and gently combine—do not overmix; small lumps are fine. Batter should be fairly thin and cold.

Fry fish

Heat 2 cups of vegetable oil in a deep skillet or pot to 350°F (175°C). Working in a single layer, dip fish pieces into batter, letting excess drip off, and fry until golden and crisp, about 3–4 minutes depending on size. Remove to a wire rack or paper towel-lined plate to drain. Reheat remaining oil as needed for remaining pieces.

Finish & serve

Arrange fried fish on the platter. Mix garlic chili sauce with sriracha (if using) and drizzle 2–3 tbs over the fish. Sprinkle thinly sliced green onions on top. Keep warm until serving.

Cook filling

Heat 2 tsp vegetable oil in a small skillet over medium heat. Add minced garlic and cook 10–20 seconds until fragrant. Add shredded cabbage, carrot, and bean sprouts; stir-fry 1–2 minutes until just softened. Season with 1 tsp soy sauce and 1/2 tsp sesame oil. Remove from heat and let cool slightly.

Assemble rolls

Lay a spring roll wrapper on a clean surface. Place half the filling in a line near one edge of each wrapper. Fold the bottom over the filling, fold in the sides, and roll tightly. Brush the final edge with a little water to seal.

Pan-fry (to crisp)

In the skillet used before, heat a thin film of oil over medium heat. Place rolls seam-side down and cook 1–2 minutes per side until golden and crisp, turning carefully. Drain on paper towel. Cut each roll in half, if desired, and place on the sampler platter.

Make filling

In a small bowl mix softened cream cheese, chopped crab, and 1/2 tablespoon finely chopped green onion. Add 1/4 tsp soy sauce and stir until smooth.

Fill & fold

Place about 1 tablespoon of filling in the center of each wonton wrapper. Moisten the edges with a little water and fold into a triangle or bring corners together to form a pouch; press edges to seal tightly.

Fry rangoon

Heat 1 cup vegetable oil in a small skillet to 350°F (175°C). Fry the filled wontons in batches until golden brown, about 1–2 minutes per side. Remove and drain on paper towels. Keep warm and transfer to the platter.

Make filling

In a bowl combine finely chopped shiitake, ground pork (or substitute), 1/2 tablespoon chopped green onion, 1/2 tsp soy sauce, 1/4 tsp sesame oil and grated ginger. Mix until cohesive.

Wrap dumplings

Place about 1 tablespoon of filling in the center of each dumpling wrapper. Moisten the edge with water, fold and pleat to seal—make a half-moon potsticker shape or a small purse.

Cook dumplings (potsticker method)

Heat 2 tsp oil in a nonstick skillet over medium-high. Add dumplings in a single layer and cook 1–2 minutes until bottoms are golden. Add 2 tbs water to the pan and immediately cover to steam for 3–4 minutes until filling is cooked through and wrappers are tender. Remove cover and cook another 30–60 seconds to re-crisp bottoms. Transfer to platter.

Prepare shrimp

Pat shrimp dry and season with 1/4 tsp salt and 1/4 tsp pepper. Toss shrimp in 1/4 cup cornstarch until lightly coated.

Fry shrimp

Heat about 1 cup oil in a small skillet or pot to 350°F (175°C). Fry shrimp in batches until crisp and pink, about 1–2 minutes. Drain on paper towels.

Make sauce & toss

In a small bowl combine 2 tbs mayonnaise, 1 tbs sweet chili sauce, 1/2 tsp sriracha and a squeeze of lime if desired. Toss fried shrimp in the sauce until coated. Place on platter with other items.

Arrange all components (heart attack fish, two spring-roll halves, two crab rangoon, two shiitake dumplings, and bang bang shrimp) on a serving platter. Place small bowls with soy sauce and extra sweet chili sauce alongside. Garnish with lime wedges and remaining sliced green onions. Serve immediately while hot and crispy.