| 1 |
Place the fish with the skin down. Cut into 12 equal pieces, 1cm-wide. |
| 2 |
Combine the ingredients for the sauce in a pan and marinade the fish. |
| 3 |
Cut the boiled bamboo shoot and carrot into fine sticks. Boil them briefly and drain. |
| 4 |
Cut the chive into round slices. Cut the lemon into wedges. Shred the cabbage and soak in cold water to make it crispy, and
drain. |
| 5 |
Place 1/12 of the bamboo shoot and carrot in the center of a pieces of wax paper. Remove any excess sauce from a piece of the
fish and place it over the vegetables. Top with the chive. Fold the wax paper tightly while pushing the air out. Do this for 12 pieces. |
| 6 |
Heat the oil, but not too hot. Put 5 in the oil with the loose ends of the paper down. Cook until the paper turns slightly
brown, turning them over several times. |
| 7 |
Serve in a dish. Add the cabbage prepared in 4, lemon and parsley on the side.
Note: Conger eel has a relatively low cholesterol content, but is rich in DHA, which is a polyhydric unsaturated fatty acid, and
calcium. It is popular mainly in the Kansai area, and is highly valued especially as a fish used for celebratory dishes during the
Gion Festival in Kyoto.
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