Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, ginger and garlic mackerel fritters (saba no tatsuta-age). One of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
See recipes for Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) too. Great recipe for Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age). Juicy mackerel marinated in soy sauce, garlic and ginger, and deep-fried to a golden crisp!
Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age) is something which I’ve loved my entire life.
To begin with this recipe, we must first prepare a few components. You can have ginger and garlic mackerel fritters (saba no tatsuta-age) using 7 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Ginger and Garlic Mackerel Fritters (Saba no Tatsuta-age):
- Make ready 3 whole Mackerel or 6 fillets
- Get to taste Ginger
- Make ready 1 tsp Garlic powder
- Make ready 2 Tbsp Soy sauce
- Take 1 Tbsp Sake
- Prepare Potato starch, as needed
- Get to taste Vegetable oil
These tasty deep-fried mackerel bites are perfect as a snack or appetizer. Mackerel marinated with soy sauce, garlic and ginger, and deep-fried to a golden crisp! It's suitable for packed lunches, too. from cookpad.com. So making the ginger garlic paste in bulk and storing in the fridge is a convenient option.
Steps 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.
But this paste overtime turns greenish color which is not desirable.! So to avoid that I am going to add few natural ingredients which will make the ginger garlic paste last longer and keep fresh. Try the obento (very large), steak dinner, kaki fry (deep fried panko covered) oysters, saba (mackerel), & ramen. They sell the most saba in the International District. An unique izakaya appetizer they have is the "garlic gobo fry" deep fried gobo/burdock rood with garlic akin to garlic french fries, very addicting and salty only found at Kaname.
So that’s going to wrap it up with this exceptional food ginger and garlic mackerel fritters (saba no tatsuta-age) recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
