Saba Tatsutaage (Marinated and Fried Mackerel)
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Ingredients
- 500 g fresh mackerel fillets
- 3 tbsp soy sauce
- 15 g fresh root ginger, grated
- 2 garlic cloves
- 60 g cornflour
- 400 ml vegetable oil
- 1 lemon
- 300 g sushi rice
Method
- 1
Cook the sushi rice according to the pack and keep warm.
- 2
Cut the mackerel into bite-sized pieces. Crush the garlic and mix with the soy sauce and ginger, then toss the mackerel in it and marinate for 15 minutes.
- 3
Lift the mackerel out, draining off the excess marinade, and toss in the cornflour until evenly coated.
- 4
Heat the vegetable oil in a deep pan or wok to 180C (test with a cube of bread, which should turn golden in about 30 seconds).
- 5
Fry the mackerel in two batches for 2-3 minutes, turning, until deep golden and cooked through. Drain on kitchen paper.
- 6
Serve hot with the rice and lemon wedges to squeeze over.
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