Serves four to six
1½ pounds salmon fillet, skinned and cut into bite-size pieces
1 ounce (about 30 grams) dried bonito flakes (see Kitchen Note)
1 cup plus 2 tablespoons potato starch, divided
- WSU study: 'Exploding head syndrome' more common than once thought
- Ivar's to raise restaurant workers' wages to $15 right away
- Opening day roster looks pretty clear after Sunday cuts
- A mom's tweet about Oreos in school stirs up culture wars
- 3 places off the beaten track in Hawaii
Most Read Stories
¼ cup soy sauce
1 ounce piece fresh ginger, peeled and finely grated
Fresh ground black pepper
Vegetable oil for deep-frying
1. Place salmon in a bowl. Sprinkle with bonito flakes and 2 tablespoons potato starch. Add soy sauce, ginger and some black pepper. Mix well and let marinate 30 to 60 minutes.
2. Pour about 1½ inches of vegetable oil in the bottom of a 10-to-12-inch deep skillet. Heat to 350 degrees over medium-high heat. (A cube of bread dropped into the oil should begin to sizzle immediately.)
3. While the oil is heating, spread remaining 1 cup potato starch on a large plate. Don’t scrape marinade off salmon. Roll pieces in starch one by one so they are well-coated, then shake to remove excess.
4. Cook half the salmon at a time in the hot oil until lightly browned on all sides, about one to three minutes. Remove and drain on paper towels; keep warm in a 200 degree oven. Repeat with remaining salmon. Serve with steamed rice and season with lemon and sea salt.
Times Kitchen Note: Dried bonito flakes, known as katsuo-bushi or katsuobushi in Japanese cuisine, are flakes of dried, smoked bonito fish. Look for the product in Asian food markets.
From The Seattle Times Archives