１Rinse the fresh-water smelt, dry the surface and coat with flour. Pat each fish to remove any excess flour. ２Cut the chives into 5cm-long pieces. Steep the wakame seaweed in water and squeeze dry. Cut the bottom parts off the horseradish sprouts. Thinly slice the radish. ３Combine the seasonings for the marinade in a container, and add the water and the red pepper. ４eat deep oil to 180oC and fry the fish until crispy. Soak them in the marinade while hot. Add the chives, seaweed and sprouts to the same marinade and allow the fish to season well. ５Place the fish with the seaweed and sprouts in serving dishes and top with the radish slices.

・When frying the fresh-water smelt, maintain the oil temperature at 180oC and allow enough time to cook until crispy. ・Adding a small amount of water to the marinade will make the flavor milder and better.