‘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.
2 to 3 Servings
250g Salmon Fillets *Today I used already diced skinless Salmon
Potato Starch *You would need 2-3 tablespoons
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
- Make the marinade by mixing all marinade ingredients in a bowl.
- Cut Salmon Fillets into bite-size pieces. Add to the marinade, cover and place in the fridge for 1 hour.
- Drain the marinade very well, then coat the Salmon pieces with Potato Starch.
- 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.
- Sprinkle with some Salt & Ground Chilli (*optional) and enjoy.