Delicious even for those who dislike fish! "Spicy Mackerel Tatsuta" is easy to make by simply marinating and frying. The curry powder and oyster sauce eliminate any fishy smell and create a rich flavor. The crispy coating and the rice-complementing seasoning make it perfect for dinner or lunchboxes.
Ingredients
Main Ingredients (2 servings)
- Mackerel 2 fillets (250g)
- Potato Starch
Seasonings
- [A] Cooking Sake (Rice Wine) 1 tbsp
- [A] Soy Sauce 1/2 tbsp
- [A] Oyster Sauce 1/2 tbsp
- [A] Grated Garlic 1 tsp
- [A] Grated Ginger 1 tsp
- [A] Curry Powder 1 tsp
Steps
- Pat the surface of the mackerel (2 fillets, 250g) dry with paper towels.
- Remove the central bone from the mackerel using tweezers. (For a quicker preparation, use pre-boned mackerel.)
- Make diagonal cuts into the mackerel and slice into approximately 3cm wide pieces. (Slicing this way allows for quicker cooking and a more visually appealing result.)
- In a bowl, combine Cooking Sake (Rice Wine) 1 tbsp, Soy Sauce 1/2 tbsp, Oyster Sauce 1/2 tbsp, Grated Garlic 1 tsp, Grated Ginger 1 tsp, and Curry Powder 1 tsp. Mix well.
- Add the cut mackerel to the bowl with the mixed seasonings and stir to ensure the mackerel is evenly coated.
- Cover the bowl with plastic wrap and marinate in the refrigerator for 20 minutes.
- Once marinated, spread Potato Starch evenly on a plate or shallow dish.
- Coat the marinated mackerel pieces evenly with Potato Starch.
- Heat oil in a frying pan to a depth of about 3mm over medium heat.
- Once the oil is hot, place the potato starch-coated mackerel, skin-side down, into the pan and cook for 2 to 2.5 minutes.
- Once the coating is firm and colored, flip the mackerel and cook the other side for 2 to 2.5 minutes.
- When both sides are browned and cooked through, remove the mackerel from the pan and drain off excess oil.
- Once drained, plate the mackerel. It's delicious on its own or served with mayonnaise.
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