Name: Spicy Fried Mackerel (Saba Tatsuta Agge)
Yield: Serves four
Cuisine: Japanese
Ingredients: 675 g/1½ lb mackerel, filleted; 60 ml/4 tbsp shoyu; 60 ml/4 tbsp sake; 60 ml/4 tbsp caster (superfine) sugar; 1 garlic clove, crushed; 2 cm/¾ in piece fresh root ginger, peeled and finely grated; 2-3 shiso leaves, chopped into thin strips (optional); cornflour (cornstarch), for dusting; vegetable oil, for deep-frying; 1 lime, cut into thick wedges

Preparation info

Serves
four

Difficulty
Easy

Appears in

The Japanese Cookbook

By Emi Kazuko and Yasuko Fukuoka

Published 2024

About

This dish goes down very well with chilled Japanese lager beer. Called Saba Tatsuta Agge, it is also excellent cold and is very good served with salad.

Ingredients

675 g/1½ lb mackerel, filleted
60 ml/4

Method

Using a pair of tweezers, remove any remaining bones from the mackerel. Cut the fillets in half lengthways, then slice diagonally crossways into bitesize pieces.
Mix the shoyu, sake, sugar, garlic, grated ginger and shiso in a mixing bowl to