This is another appetising Japanese dish. It is tasty and easy... serve with steam rice and miso soup for a complete meal. As one could tell ... I love to use Hiramasa in my cooking as I find that it is sweet, firm and quite versatile to use in any Asian or Western cooking. If Hiramasa is not available... then Mackerel is an excellent alternatives... happy yum..yum.. :)
- Hiramasa fillets - cut into 1cm thickness
- oil for deep frying
- corn flour for dusting
- spring onion for garnishing
for the marinate
- 15g fresh ginger- grate the ginger and squeeze out the juice (about 1 1/2 teaspoon)
- 3 tablespoon light soy sauce
- 3 tablespoon sushi vinegar/ mirin/ sake
Mix the marinate in a bowl. Arrange Hiramasa in a deep dish. Pour the marinate over the fish and leave it in the fridge for 30 minutes to 1 hour.
Slowly heat the oil for deep frying. Dust the fish with cornflour and shake off the excess. Deep fry the hiramasa until golden. Drain on a plate and garnish with spring onion. Serve with steam rice.