Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a special dish, ginger and garlic mackerel fritters (saba no tatsuta-age). One of my favorites food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Mix ginger, garlic powder, soy sauce and sake together. Put the chopped mackerel into a plastic bag and gently massage in the mixture from step two. Coat each fish lightly with potato starch and fry both sides on medium-low heat. Place potato starch in a bowl and coat the mackerel pieces with it.
Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook ginger and garlic mackerel fritters (saba no tatsuta-age) using 7 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age):
- Get 3 whole Mackerel or 6 fillets
- Get to taste Ginger
- Take 1 tsp Garlic powder
- Take 2 Tbsp Soy sauce
- Prepare 1 Tbsp Sake
- Make ready Potato starch, as needed
- Prepare to taste Vegetable oil
Saba makes a fatty, oily, and decadent piece of sushi, extremely rich in flavor. The common preparation of shime-saba (cured and marinated in vinegar) was a staple technique of the time. The mackerel family has a number of varietals from Spanish mackerel to the common Norwegian. Shime saba is a cured mackerel fillet that is great for sashimi as well as sushi topping.
Instructions to make Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age):
- Gut, clean, and fillet the fish. Cut each fillet into 3 pieces.
- Mix ginger, garlic powder, soy sauce and sake together.
- Put the chopped mackerel into a plastic bag and gently massage in the mixture from step two. Marinade for at least 30 minutes to half a day in the refrigerator.
- Coat each fish lightly with potato starch and fry both sides on medium-low heat. Pat off excess oil with paper towels.
The mackerel family has a number of varietals from Spanish mackerel to the common Norwegian. Shime saba is a cured mackerel fillet that is great for sashimi as well as sushi topping. It is very simple to make and so tasty. All you need is mackerel, salt and rice wine vinegar. If you can get a very fresh mackerel, you must try this.
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