Tilefish in bancha tea

This is tilefish bancha (amadai bancha). We deep-fry the tilefish head until crackling crisp at a high temperature of around 180 to 185°C, then, right in front of the guest, pour over it a clear-soup base infused with bancha (roasted green tea), and serve it that way. It's a dish that can double as the soup course, and it's popular with guests.

1. Split the tilefish's head in half (nashi-wari), scale and clean it to a reasonable degree, and salt it lightly.

2. Deep-fry the tilefish from the previous step slowly at a high temperature of 180 to 185°C, finishing it crackling crisp.

3. Plate the fried tilefish in the serving vessel, pour in a clear-soup base infused with bancha, and serve.

Ginza — Toyoda