500g salmon fillet, pin bones removed
¼ cup mirin
1 Tbs minced ginger
1 tsp garlic
1 tsp wasabi
2 cups fresh white breadcrumbs or panko crumbs
2 eggs, well beaten
Oil for shallow frying
Lime, Wasabi & Soy dipping sauce
Grated rind & juice 1 lime
¼ cup Japanese soy sace
1 tsp wasabi
2 Tbs cream sherry or mirin
1 tsp minced ginger
1 tsp sugar
¼ tsp white pepper
Cut salmon into finger-thick slices. Place in a dish or snaplock bag. Add mirin, ginger, garlic & wasabi & toss to coat. Allow to marinate at room temperature 15 minutes.
Toss fish in breadcrumbs, dip in egg mixture & recoat in the crumbs. Deep or shallow fry in hot oil at 180 degC for 1-1½ minutes or until crumbs are golden & the salmon just cooked.
Serve with the dipping sauce.
Lime, Wasabi &soy dipping sauce
Mix together all ingredients & stand for 10-15 minutes for flavours to marry.