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Deep-Fried Whiting With Sour Plum


Whiting with ginger and sour plum tastes much yummier with a little browning via deep fryer.



  • 6 whiting fillets, clean and butterflied
  • 5 ume plums
  • 6 perilla leaves
  • 2 tablespoons ponzu
  • 1 tablespoon sake
  • 2 myoga (Japanese ginger), sliced
  • 1/3 green onions, cut into 5 centimeters pieces
  • Salt
  • Pepper
  • Lemon
  • Panko bread crumbs
  • Batter:
  • 50 grams flour
  • 60 milliliters water

Let's get Cooking...

  1. Take out the seeds from the ume and chop it up to make a paste. Place ume paste in a bowl along with sake and ponzu and mix well. Place this paste into the perilla leaves and wrap tightly.
  2. Season whiting fillets with salt and pepper. Place the wrapped ume paste onto the center of the fish, followed by sliced myoga and green onions. Roll the fish up and secure with a toothpick.
  3. Mix together the flour and water to make the batter. Coat the fish in the batter, followed by a nice coating of panko bread crumbs. Cook in hot oil until crispy and golden brown.
  4. Take out the toothpicks and place fish onto a servig platter. Enjoy with a squeeze of lemon.