Deep-Fried Seafood Nuggets

Name: Deep-Fried Seafood Nuggets (Isobé Agé)
Cuisine: Japanese
Ingredients: 1 tablespoon chopped scallion (green part only); vegetable oil for deep-frying; 2 teaspoons saké (Japanese rice wine); ½ tablespoon finely minced fresh ginger; soy sauce for dipping, optional; 10 ounces bay or sea scallops; 10 ounces bay or sea scallops; 3 sheets yaki nori (paper-thin toasted seaweed); 8 ounces scrod, pollack, or flounder; 1 small egg, beaten; 8 ounces scrod, pollack, or flounder; 8 ounces scrod, pollack, or flounder

Isobé Agé

Preparation info

Makes

Difficulty
Easy

Appears in

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

About

Easily as addictive as Cajun-style “popcorn,” these bite-size nuggets are made from a mild-tasting fish forcemeat spiced with minced scallion and ginger. The outer wrapping of paper-thin nori makes these nuggets crisp and slightly briny while adding to the nutritional value of this snack or hors d’oeuvre.

Ingredients

3 sheets yaki nori (paper-thin toasted seaweed)
10 ounces bay or sea scallops
8

Asia
Japan
Snack
Starter
Pescatarian

Method

Cut each sheet of seaweed into quarters. Then cut each small square in half diagonally, to yield twenty-four small triangles. Set these aside while making the forcemeat.
If you are using large sea scallops, cut them in half. Cut the fish into 1-inch pieces. Place the scallops and fish in the bowl of a food processor fitted with the steel blade. Pulse/process to