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!
Trevally Fillet(s) 500g
Potato Starch Flour
Oil for frying
Soy Sauce 3 tablespoons
Mirin 2 tablespoons
Sake (Rice Wine) 2 tablespoons
Ginger 1 thumb size piece *grated
- Make the marinade by mixing all marinade ingredients in a large bowl.
- Cut Trevally Fillets into bite size pieces. Add to the marinade, cover and place in the fridge for 1 hour.
- Drain the marinade, then coat the Trevally pieces with Potato Starch Flour.
- 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.