Salmon ‘Tatsuta-agé’

Name: Salmon ‘Tatsuta-agé’
Yield: 2 to 3 servings
Cuisine: British
Ingredients: 250 g Salmon Fillets *Today I used already diced skinless Salmon; 2-3 tablespoons Potato Starch *You would need; Oil for frying; Salt & Ground Chilli *optional; 2 tablespoons Soy Sauce; 1 tablespoon Mirin; 1 tablespoon Sake (Rice Wine); *Note: Mirin adds sweetness to the marinade. If you like sweeter flavour, you can add extra 1 tablespoon Mirin instead of Sake (Rice wine); 1 small piece Ginger *grated

Hiroko Liston @hirokoliston

Melbourne, Australia

‘Tatusta-agé’ is a very popular method of cooking Fish in Japan. Marinated Fish are coated with Potato Starch, then deep-fried. Marinade is often made with grated fresh Ginger. I love Mackerel ‘Tatsuta-agé’, but fresh Mackerel is hard to find where I live. Today I used Salmon, which is the most commonly available Fish in Melbourne.

Hiroko Liston @hirokoliston

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Ingredients

2 to 3 servings

250 gSalmon Fillets *Today I used already diced skinless Salmon
2-3 tablespoonsPotato Starch *You would need
Oil for frying
Salt & Ground Chilli *optional
‘Tatsuta’ Marinade
2 tablespoonsSoy Sauce
1 tablespoonMirin
1 tablespoonSake (Rice Wine)
*Note: Mirin adds sweetness to the marinade. If you like sweeter flavour, you can add extra 1 tablespoon Mirin instead of Sake (Rice wine)
1small piece Ginger *grated

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Steps

1

Make the marinade by mixing all marinade ingredients in a bowl.
2

Cut Salmon Fillets into bite-size pieces. Add to the marinade, cover and place in the fridge for 1 hour.
3

Drain the marinade very well, then coat the Salmon pieces with Potato Starch.
4

Heat Oil to 170°C to 180°C. Deep-fry for 2 to 3 minutes or until golden. Take them out and lay them on a rack to drain the excess oil.
5

Sprinkle with some Salt & Ground Chilli (*optional) and enjoy.