Trevally Tatsuta-agé

Name: Trevally Tatsuta-agé
Yield: 4 servings
Cuisine: British
Ingredients: 500 g Trevally Fillet(s); Potato Starch Flour; Oil for frying; <‘Tatsuta’ Marinade>; 3 tablespoons Soy Sauce; 2 tablespoons Mirin; 2 tablespoons Sake (Rice Wine); 1 thumb size piece Ginger *grated

Hiroko Liston @hirokoliston

Melbourne, Australia

Trevally was on special at a local fish shop today. I bought just 1 fillet that weighed more than 500g! It must have been a giant trevally fish. Trevally’s flavour and texture are similar to the fish called ‘Aji’ in Japan and I quite like this type of fish.

‘Tatusta-agé’ is a very popular method of cooking fish. Marinated fish are coated with Potato Starch Flour, then deep-fried. I love Mackerel Tatsuta-agé, but fresh Mackerel is hard to find where I live. Trevally Tatsuta-agé is equally yummy!

Hiroko Liston @hirokoliston

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Ingredients

4 servings

500 gTrevally Fillet(s)
Potato Starch Flour
Oil for frying
<‘Tatsuta’ Marinade>
3 tablespoonsSoy Sauce
2 tablespoonsMirin
2 tablespoonsSake (Rice Wine)
1thumb size piece Ginger *grated

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Steps

1

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

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

Drain the marinade, then coat the Trevally pieces with Potato Starch Flour.
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.