The tonguespank.com Wasabi Sake is my new favorite seasoning for fish. If you haven’t gotten a sample or joined in their kickstarter at tonguespank.com, I highly recommend it.
The recipe is pretty easy and is essentially two parts: frying the fish, and the sauce.
Get the sauce ready:
- 1 tablespoon Tonguespank Wasabi Sake spice
- 1 teaspoon ground ginger
- 1/3 cup chicken broth. Use canned, or make some with 1/3 tablespoon chicken bullion and 1/3 cup water.
- 2 tablespoons soy sauce
- 2 teaspoons sugar
The fish fry:
- 4 4 ounce salmon fillets
- 2/3 cup Panko (Japanese breadcrumbs)
- 1 large egg white
- 2-3 tablespoons coconut oil. Any other frying oil will work if you don’t have any, it just won’t be as awesome.
The frying process is pretty easy:
- Put the egg white and Panko in separate flat plates or containers. Oil in the pan, get it medium hot.
- Coat both sides of the salmon in egg white
- Place the salmon in the Panko, coat both sides
- Fry about 3 minutes per side on medium heat.
- About a minute into the second side, dribble that sauce all over the fish.
Enjoy!
