Mackerel Tatsuta Fry Recipe

2 mackerel (filleted)
5 tablespoons sake/rice wine
5 tablespoons soya sauce
2" piece of ginger (peeled and grated)
cornflour
vegetable oil for deep frying
lettuce leaves
lime wedges
2spring onions (finely chopped)

Cut the mackerel into strips about 1.5cm thick. Mix the soya and sake in a bowl and add the grated ginger, put the fish in and make sure all pieces are well coated. Leave to marinate for 1 hour minimum. When ready to eat (perhaps your rice is gently cooking?) heat the veg oil in a wok (need lots for deep frying). Drain the fish pieces and coat them in cornflour (sprinkle some cornflour on a plate near the wok). Put them into the oil when it is ready and fry for 2-3 mins until golden. Remove from oil and drain on kitchen paper. You will probably need to to fry in 2-3 batches as to avoid overcrowding in the wok.
Arrange the mackerel on a plate of lettuce leaves, sprinkle with spring onion and serve with lime wedges. Delicious on its own as a starter/snack or with rice for a meal.