Fried Mullet with Baked Grape Tomatoes, Marinated Sago Pearls, and Black Garlic

Name: Fried Mullet with Baked Grape Tomatoes, Marinated Sago Pearls, and Black Garlic
Yield: Serves 4
Cuisine: Japan
Ingredients: 1 dL (⅖ c) water; 3 Tbsp yuzu juice; 3 Tbsp sugar; a few sprigs fresh thyme; 1 Tbsp fish sauce or garum; salt and freshly ground black pepper; 1 Tbsp sugar; 1 clove garlic, sliced; 3 Tbsp fish sauce; 4 mullet fillets, with skin, weighing about 100 g (3½ oz) each; 2 cloves black (fermented) garlic, frozen; ½ dL (⅕ c) olive oil; a little sugar; 1 shallot, finely chopped; 400 g (14 oz) ripe grape tomatoes; 1 dL (⅖ c) soy sauce; a little finely chopped chile pepper; pinch of salt; 40 g (1⅓ oz) sago pearls

Preparation info

Serves
4

Difficulty
Medium

Appears in

Umami

By Ole Mouritsen

Published 2014

About

Ingredients

40 g (1⅓ oz) sago pearls
400 g (14

Asia
Japan
Fish course
Starter
Pescatarian
Spicy

Method

Bring 2 L (8½ cups) water to the boiling point, and pour in the sago pearls. Cover and allow them to cook for about 20 minutes. Drain the liquid and allow the sago to cool.