・Shishito green pepper (Poke a few holes on it with a fork)・・・6
・Frying oil, salt, pepper, starch・・・moderate amount[For sauce]
・Green flesh melon・・・50 g
・Green chili・・・1/2 piece
“・Ayu fish sauce (if not, use Nampler)・・・1 teaspoon
・Ex.v. olive oil・・・1 tablespoon
・A pinch of salt[For decoration]
・Flower cucumber, micro cucumber・・・as much as needed
1/Cut the melon and crush it in a bowl. Then cut the cucumber vertically, remove the seeds and cut it into 2mm square pieces and mix it with the melon. Add shallot, capers, green chili, and garlic – all chopped – to the bowl, then add ayu fish sauce, olive oil, salt, and lemon juice. Mix well.
2/Wash young ayu with water and drain them carefully. Sprinkle salt on a tray. Place young ayu on it and sprinkle salt over them and leave for 5 minutes. After 5 minutes, wipe off excess water on the fish with kitchen paper.
3/Season the young ayu with salt and pepper. Then sprinkle plenty of starch on them and carefully brush off the excess powder with a brush, and spread the fish fin with your fingers.
4/Fry “3” in 180 degrees oil. (To keep the beautiful shape of the fish while frying, pinch the side of the pectoral fin with chopsticks, and fry by pressing it against the curve of the pan). When the young ayu has browned nicely, set it aside. Then, poke a few holes on the shishito peppers with a fork and fry. Season with salt while they are hot.
5/Spread “1” thinly on a plate, put the fried young ayu on top, and place shishito, cucumber flower, and micro cucumber nicely. And it’s done!