Sea Bream with a Myoga Salad and Potatoes

Exquisite sliced sea bream served with a crisp myoga salad, julienned fried potatoes, and a savory ginger-soy dressing.

Healthy Japanese Fish Seafood Salad

Estimated Nutrition

Calories

1271.2

kcal / serving

2542.4 kcal total

Carbs

68.9g

per serving

137.8 g total

Fat

97.8g

per serving

195.5 g total

Protein

29.1g

per serving

58.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Potato Starch

Katakuriko

CondimentsSauces

Fruits

flesh only, grated

NutsSeeds

pinch

Black Pepper

to taste

Shiso Green

sliced

pinch

Salt

to taste

OilsFats

150

Grapeseed Oil

2000

Oil

for deep frying

Other

500

Ice Cubes

for chilling

Seafood

piece

Sea Bream

filleted, pin boned and thinly sliced

Vegetables

200

Onion

grated

Carrot

grated

Ginger

fresh root, peeled and grated

100

Myoga

cut into fine julienne

Ginger

peeled and sliced

500

Potato

peeled and cut into fine julienne

Method

Combine soy, ponzu, vinegar, and grapeseed oil with vegetables and season with pepper.

Mix myoga, ginger, and shiso, then chill in iced water.

Preheat a deep-fat fryer to 180°C.

Wash julienned potatoes in ice cold water and drain well.

Mix grated vegetables and squeeze out liquid using kitchen paper.

Toss potatoes with potato starch until individual pieces are coated.

Deep-fry potato strips until golden-brown, season with salt, and drain on kitchen paper.

Drain salad, arrange on plates, and top with sea bream slices.

Drizzle dressing over the dish and serve with fried potatoes.