Fried Seasonal Pacific Saury with Shiso and Plum

• 2 Pacific saury (sanma)
• 6 leaves Shiso leaves
• 5 medium sizes Umeboshi
• 1 Rice crackers (if available)
• 1 Cake flour (for coating)
• 3 tbsp Cake flour (or tempura flour)
• 3 tbsp Water
• 1 Grated daikon radish
• 1 Chopped Green onion

1. Fillet a pacific saury by cutting it open from the bottom.
2. Lightly sprinkle on some salt and let it sit for 10 minutes.
3. Pat the excess moisture away from the fish and salt with a piece of paper towel.
4. Spread out the flesh of about 3 umeboshi on the inside of the fillet, and top it with 3 shiso leaves each on a fillet.
5. Roll each of them up from the tail and secure with a toothpick.
6. Coat the fish with the cake flour and shake off the excess flour.
7. Combine the ingredients and coat the fish with it.
8. Roll the fish to coat the rice crackers evenly.
9. Secure it with a toothpick once it is rolled up.
10. Do not forget to remove the toothpick before serving!
11. Heat plenty of oil to 165C, then insert the rolled fish.
12. Heat the oil up to 180C.
13. It should be done cooking in about 8 minutes.

saury, leaves, crackers, flour, flour, water, radish, green onion

Taken from cookpad.com/us/recipes/167709-fried-seasonal-pacific-saury-with-shiso-and-plum (may not work)