Tilapia Tatsuta Age Recipes

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TILAPIA TATSUTA AGE



Tilapia Tatsuta Age image

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.

Provided by JustEmma

Categories     Tilapia

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

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

Steps:

  • 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.

Nutrition Facts : Calories 280, Fat 2.3, SaturatedFat 0.8, Cholesterol 62.5, Sodium 614.3, Carbohydrate 35.5, Fiber 2.9, Sugar 2, Protein 29.1

DASHI



Dashi image

Provided by Alton Brown

Time 1h

Yield 2 quarts dashi

Number Of Ingredients 3

2 (4-inch) square pieces kombu
2 1/2 quarts water
1/2-ounce bonito flakes or katsuobushi, about 2 cups

Steps:

  • Put the kombu in a 4-quart saucepan, cover with the water and soak for 30 minutes.
  • Set the saucepan over medium heat until the water reaches 150 to 160 degrees F and small bubbles appear around the sides of the pan, 9 to 10 minutes.
  • Remove the kombu from the pan. Increase the heat to high and bring to a boil, 5 to 6 minutes. Reduce the heat to low and add the bonito flakes. Simmer gently, stirring frequently, for 10 minutes.
  • Strain the liquid through a fine mesh strainer lined with muslin or several layers of cheesecloth. Reserve the bonito flakes for another use.
  • Store in an airtight container in the refrigerator. Use within 1 week or freeze for up to a month.

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