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Deep-fried Spanish mackerel with grated daikon radish and ponzu sauce


time30min

sawaraponzu

メニューコンセプト

Savory deep-fried mackerel marinated in ginger soy sauce is paired with refreshing ponzu sauce and grated daikon radish. Because it is boneless, it is easy to eat even when fried whole. It goes well with both rice and alcohol.

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Ingredients (for 1 person)

  • Plus Sawara (bone removed) 60g 1 piece
  • 0.5g grated ginger
  • 12ml soy sauce
  • 15ml of sake
  • Potato starch (as needed)
  • 12g daikon radish
  • 10ml ponzu sauce
  • salad oil (appropriate amount)

Cooking in a frying pan

  • 1 Mix grated ginger, sake, and soy sauce and coat the frozen mackerel completely.
  • 2. Coat (1) with potato starch.
  • 3. Fry (2) in hot salad oil.
  • 4 Mix grated daikon radish and ponzu sauce and serve on the side.

POINTApplication tips

  • 1 The flavor will change if you wrap the mackerel in shiso leaves or mix potato starch with yukari or sesame seeds and fry it.

*The cooking instructions listed are approximate temperatures and times. Heating conditions vary depending on the grilling machine you use, so please be aware that even with the cooking method described, the food may burn or not be cooked through completely. Also, when cooking large quantities, the thickness of the fish, and the type of fish will affect the finished product, so please adjust the heating time and temperature when cooking.

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