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Fried Sardines Stuffed with Shiso Recipe
Fried Sardines Stuffed with Shiso in Soy-Vinegar Sauce
- 8 medium-sized sardine fillets, deboned
- Salt as needed
- ½ cup (or as needed) stemmed shiso (perilla) leaves, shredded
- cornstarch as needed
- Vegetable oil as needed for deep-frying
- 6 tbsp low-sodium soy sauce
- 6 tbsp unseasoned rice vinegar
- 4 large shiso leaves
Place boned sardine fillets on a flat plate and sprinkle the meat side with salt. Leave for 30 minutes to soften any remaining bones. Rinse in cold water and pat dry. Carefully pick out any bones.
Place the shredded shiso leaves evenly in each fillet and roll up lengthwise. Secure carefully with toothpicks. Dredge well in the cornstarch and pat off the excess.
Combine the soy sauce and vinegar in a flat container. Fry the rolled fillets, four at a time, in the hot oil until they begin to float and turn brown all over. Immediately roll the fried, undrained sardines in the soy-vinegar sauce to coat. Carefully remove the toothpicks. Serve piping hot, on individual plates each garnished with a shiso leaf.
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