700 g
115 g
Marinade :
4 tablespoons
2 tablespoons
2.5 cm
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mackerel, filleted
corn flour
vegetable oil for deep frying
lemon wedges, to garnish
sake
soy sauce
piece fresh root ginger, peeled and grated |
Method :
Remove large bones from mackerel
fillets. Slice fillets crossways into bite
sized pieces, inserting the blade diagonally. To make marinade, combine sale, soy
sauce and ginger in a mixing bowl. Add mackerel pieces, turning to
coat with marinade, then leave to marinate for 30 minutes. Drain and toss mackerel in corn
flour to dust thoroughly. Heat oil in a wok or a deep frying
pan to 160oC (325oF). Slide mackerel pieces into hot oil,
a few pieces at a time, and fry for 2-3 minutes until golden brown,
turning 2-3 times. Remove from oil and drain on a wire
rack. Arrange a quarter of the fried
mackerel pieces on each of 4 individual plates, on folded absorbent
kitchen paper if wished. Alternatively, heap all the fish in
the centre of a bamboo basket tray. Garnish with lemon wedges and serve
at once.
Serves 4
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