Prep 20 mins
Cook 5 mins
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.
- 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
- Mix the sake, mirin, soy sauce and grated ginger and marinate the tilapia fillets for 15 minutes at room temperature.
- 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.
- Serve immediately with a sprinkle of spring onions on and a wedge of lemon on the side.
this was delicious! we used rice flour in place of the potato starch, because that's what we had...the lemon tasted awesome drizzled over the fish. Ate this with white rice cooked with a little mirin in it. This was a nice light meal, left us satisfied, but not stuffed like a lot of meals. Will definitely make this again!!!
This is very good! I really didn't know there was a name for this. I used to use rice flour living in Japan.But after Japanese cooking and cookbooks became popular, I am sure a "name" was tagged. Tilapia and all types of fillets of fish are delicious this way and I am glad you have posted! I served with shredded daikon and napa cabbage with Nakano rice vinegar and Kikkomen. I was a sinsai in Japan and learned the basic Japanese cooking with the girls in the school in the cooking classes. It was so much fun but so so serious. You didn't dare make a mistake.Again, thanks.