Aji is horse mackerel fish. We, Japanese often eat it as raw fish. For those of you who may not be comfortable eating raw fish, we come up with deep fried crunchy recipe.
This dish has been and still is a staple for many families. The moistness of the fried aji, along with the sweetness of the vegetables, makes this a dish anyone, even young children or those who dislike fish, can enjoy. I added plum sauce to the dish, which goes well with aji.
Fried Aji Vegetable Wrap
- 4 Fillets Aji
- ½ Carrots
- 6 pieces Green Beans
- 4 pieces Perilla Leaves
- 1 Egg
- 2 tbsp Flour
- 4 tbsp Panko
- Oil For frying
- 2 pieces Picled Ume
- 1 tsp Sesame Oil
- 1 tsp Soy Sauce
- pinch White Sesame Seeds
- Cut the carrots into matchsticks about 6cm long and the green beans should be cut in half.
- Lightly salt the aji fillets. Lay the fillets with the skin side up, then lay the perilla leaves on top. Add about 3 pieces each of the carrots and green beans, then roll it up. The rolls should be held together using a toothpick
- Sprinkle some flour onto the non-skin side of the aji, then coat it with some egg (beaten), and lastly coat in panko.
- In a frying pan, add enough oil so that the rolls would be half submerged, and begin frying them. Once fried, soak up any excess oil with a paper towel, allow the rolls to cool, remove the toothpicks, then cut the rolls in half.
- Make as much plum sauce as you’d like. Mix the pickled ume with the starred ingredients, making sure to mix the plums until fine.