Spiced saba with onions and peppers

Crispy deep-fried Pacific cod with a spicy herb sauce that’s simply irresistible.
Processed seafood used
有限会社マルゲン水産(青森県)
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Processed seafood used
Vichian Leamted is the chef of The Siam Heritage Tokyo. He was born in the northern Thai province of Phetchabun in 1970, and moved to Japan in 2009 after working in renowned restaurants in Bangkok and elsewhere. Upon arriving to Japan, he joined Spice Road, and has held his current position since June 2013. He is known for his tireless efforts to promote Thai cuisine in Japan, including publishing “The Complete Book of Thai Cuisine” (Tai ryori taizen) with co-author Pensri Ajisawa, culinary consultant for Spice Road and another well-known promoter of Thai cuisine in Japan.
"(B)
Nam pla fish sauce: 2 Tbsp
Lemon juice: 3 Tbsp
Sugar: 1/2 Tbsp"