Fried Ginger-Flavored Mackerel

Name: Fried Ginger-Flavored Mackerel (Saba no Tatsuta-age)
Cuisine: Japanese
Ingredients: 3 tablespoons shoyu (soy sauce); 3 tablespoons shoyu (soy sauce); 1 tablespoon sake (rice wine); 1 tablespoon sake (rice wine); 1 tablespoon mirin (sweet cooking wine); 1 tablespoon mirin (sweet cooking wine); 2 tablespoons minced shiso, preferably, or parsley; 2 tablespoons minced shiso, preferably, or parsley; 1 tablespoon grated ginger; 1 pound mackerel fillets, cut into 2-inch-square pieces, skin attached; ⅓ cup potato starch; Vegetable oil, for frying; Mixed salad greens; Shoga amazu-zuke (sweet pickled ginger); Shoga amazu-zuke (sweet pickled ginger)

Saba no Tatsuta-age

Preparation info

Yields
2 to 3
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

In this preparation, mackerel is marinated in a mixture of shoyu (soy sauce) and ginger, coated with potato starch, and cooked in oil. The mackerel can be substituted with shrimp, tuna, salmon, or cod. Only a small mouth freshener, such as sweet pickled ginger, need accompany the dish. Or serve the fish with salad greens.

Ingredients

3 tablespoons shoyu (soy sauce)
1 tablespoon sake (rice wine)

Asia
Japan
Fish course
Pescatarian

Method

In a bowl, combine the shoyu, sake, mirin, shiso, and ginger. Marinate the fish in this mixture for 20 minutes.

Drain the fish, discarding the marinade. Wipe the fish with a paper towel, and lightly coat each piece with potato starch. Let the fish stand for 2 minutes.

Heat 1½ inches vegetable oil in a deep skillet to 340 degrees F. Fry the fish, several pieces at a time,