As you can see I’m getting really obsessed with rolls, skewers, finger food and all types of snacks. In fact, I start serving them more and more often as a part of main courses and find them much more fun to prepare and to eat. Some of you might remember the Sesame Coated Chicken Nuggets I wrote about a couple of months ago. Even though I named them “nuggets”, the recipe is Japanese and was found in my favourite cookery book (Japanese cooking. A simple art by Shizuo Tsuji). The chicken nuggets were coated in egg white, than in sesame seeds and then deep-fried, i.e. prepared according to the “kawari age” or “variation frying” methods described by Tsuji and consisting in coating deep-fried food in different, sometimes very surprising products. Until now I have tested and adored chopped nori seaweed (Scallops Fried in Nori) and my beloved sesame seeds, which proved wonderful with chicken, but too bitter and strong with scallops.
Last week, when I saw red tuna sold on special price (otherwise it’s horribly expensive), I decided to treat it exactly like chicken breast. I have cut it into cubes, coated with egg whites, sesame seeds, quickly deep-fried and loved it! The fish was soft, juicy and the sesame seeds formed a crunchy, slightly nutty crust. Moreover, just like chicken nuggets, these were not soaked in fat because sesame seeds do not absorb as much oil as certain coatings.
I had these nuggets twice: first with a bottle of white wine along with other snacks, and then, the following day, I prepared them once more and served with rice and pickles for lunch. They can be dipped in any sauce of your choice, but I found my Hot Mango Sauce a perfect pairing. (It can be substituted by a quick mixture of mango, chilies and vinegar.)
TIP: This is an excellent way to use up egg whites!
Preparation: 20 minutes
Ingredients (serves two):
300 g tuna steak
1 flat tablespoon flour
1 egg white
4 heaped tablespoons (or more) white sesame seeds (it depends how thick you want the crust to be)
oil for deep-frying
Preheat the deep-frying oil (it’s hot enough when a tiny piece of bread thrown into the fat doesn’t “sink” and stays on the surface, instantly browning).
Cut up the tuna steak into bite-sized cubes.
Season the cubes lightly with salt.
Beat the egg white slightly with a fork.
Dry the tuna pieces well with paper towels.
Dredge them slightly in flour, shake off the excess, then in the egg white and at the end roll them in sesame seeds.
Deep fry them for about 30 seconds in small batches (the time depends on the temperature of your oil and the size of your pieces).