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Karei Rikyu Funamori Flounder Treasure Ships
Small flounder are filleted five ways, the frames fried slowly until edible and crisp as boats, then loaded with sesame-crusted fillets fried hot, and set on waves of puffed glass noodles; a showpiece of two-stage frying.
- YieldServes 4 (one fish each)
- Hands-on1 h 45 min
- Total2 h 26 min
- Difficulty
Ingredients
fish
- 4small flounder (karei) or other small flatfish, 225-285 g each
- 3 tbspplain flour, for dusting
- 2egg whites, lightly beaten
- 7½ tbspwhite sesame seeds
garnishes
- 1 sheetnori seaweed
- 20 gfine dried egg noodles (tamago somen), cut into 25 cm lengths
- 8small green peppers (shishito), or 1 green bell pepper cut into 1.5 x 8 cm strips
- 30 gharusame (dried bean-starch glass noodles)
to fry and serve
- 2 Lvegetable oil, for deep-frying
- to tastesalt
- 1lemon, cut into wedges
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