Fried Fish Sauce

This dish features crispy, deep-fried balls made from a mixture of chopped salmon and firm beancurd (tofu), seasoned with fresh mitsuba or parsley. The savory interior is complemented by a light, tangy dipping sauce crafted from light soy sauce and Japanese mustard. It offers a delightful contrast between the crunchy exterior and the tender, flavorful filling. Perfect as an appetizer for gatherings or a unique side dish for dinner parties, these bites are elegant yet simple to prepare. The combination of umami-rich fish, earthy tofu, and fresh herbs creates a balanced and satisfying flavor profile that appeals to both traditionalists and adventurous eaters alike.

Cuisine: Japanese

Courses: Sauces & Condiments

Difficulty: Advanced

Servings: 4

Calories: 10.8

Description

This dish features crispy, deep-fried balls made from a mixture of chopped salmon and firm beancurd (tofu), seasoned with fresh mitsuba or parsley. The savory interior is complemented by a light, tangy dipping sauce crafted from light soy sauce and Japanese mustard. It offers a delightful contrast between the crunchy exterior and the tender, flavorful filling. Perfect as an appetizer for gatherings or a unique side dish for dinner parties, these bites are elegant yet simple to prepare. The combination of umami-rich fish, earthy tofu, and fresh herbs creates a balanced and satisfying flavor profile that appeals to both traditionalists and adventurous eaters alike.

Ingredients

4 Tablespoons light soy sauce
1 tablespoons Of soy sauce with
1/2 teaspoons Of mustard.

Directions

1
Soak the beancurd in water, then drain in a lined sieve. Squeeze out excess moisture by wrapping the beancurd in a clean cloth and twisting tightly.
2
Place chopped salmon in a large mixing bowl and add the squeezed beancurd.
3
Separate mitsuba or parsley stalks from leaves; finely chop the stems and reserve the whole leaves.
4
Add 1 to 2 teaspoons of the chopped stems to the salmon and beancurd mixture.
5
Add the remaining ingredients, excluding oil and accompaniments, to the bowl.
6
Mix all ingredients thoroughly until well combined.
7
Shape the mixture into small, uniform balls.
8
Heat oil in a deep fryer or heavy pot to the appropriate temperature for deep-frying.
9
Deep-fry the salmon balls, turning frequently, until golden brown and cooked through.
10
Remove balls from oil and drain on paper towels or in individual serving baskets.
11
Lightly spray the reserved mitsuba or parsley leaves with water, then dust lightly with cornstarch.
12
Quickly deep-fry the coated leaves for a few seconds until the coating sets and they are crisp.
13
Garnish the fried salmon balls with the fried leaves and serve immediately with the prepared sauce.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 10.8kcal

% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1062.1mg45%
Total Carbohydrate 1.0g1%
Dietary Fiber 0.2g1%
Sugars 0.2g
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

**Sauce Preparation:** Mix the light soy sauce and Japanese mustard in a small bowl until smooth to create the dipping sauce. Adjust the amount of mustard to your taste preference.

**Ingredient Substitutions:** If mitsuba is unavailable, fresh parsley or cilantro stems work well as a substitute. Firm tofu can replace beancurd if preferred.

**Cooking Tip:** Ensure the oil is sufficiently hot before adding the balls to prevent them from absorbing too much oil and becoming greasy.

**Storage:** Best served fresh. If storing leftovers, keep the fried components separate from the sauce to maintain crispness. Reheat in an oven rather than a microwave to restore texture.

Keywords: salmon, tofu, beancurd, fried, balls, japanese, appetizer, mitsuba, parsley, mustard, soy sauce, deep-fry, crispy, umami, herbs, snack, dinner party, vegetarian option, seafood, asian cuisine

Read it online: https://www.chefs-mate.com/recipe/fried-fish-sauce-22/