 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a lovely way to treat Tilapia, but Tatsuta Age is a Japanese cooking method which can work equally well with other types of fish or, indeed, chicken. Ingredients:
4 tilapia fillets |
1 tablespoon sake |
1 tablespoon mirin |
2 tablespoons soy sauce |
1/2 tablespoon grated fresh ginger |
1 cup potato starch (or cornflour) |
2 spring onions, finely sliced |
1/2 a lemon |
Directions:
1. Mix the sake, mirin, soy sauce and grated ginger and marinate the tilapia fillets for 15 minutes at room temperature.
2. Heat a deep fat fryer to approx 340f/170c. Put the potato starch in a baggie and pop the tilapia fillets in, shake lightly to cover and then fry the fish straight away until they're golden brown.
3. Serve immediately with a sprinkle of spring onions on and a wedge of lemon on the side.
|
|