This dish can be made well in advance. It can be eaten just a few hours after preparing, but it tastes the best if you keep it overnight. Serve small portions in Tapas style to accompany pre-dinner drinks. I love it with a very well-chilled NZ Sauvignon Blanc. I use soy sauce to add a Japanese touch, but you can use sea salt instead of soy sauce to keep the colour nice and white.

Ingredients (serve 4-6 as appetiser)

1 medium sized fillet trevally or Jack Mackerel

Plain flour

½ small onion


1 teaspoon sugar

1/4 teaspoon salt

1 tablespoon Soy Sauce (or another 1/4 teaspoon salt)

2 tablespoons white vinegar (I use rice vinegar, but any white vinegar works well)

1 tablespoon water

Oil for deep frying

Chili Flakes (Optional)


How to make Marinated Fish

  1. Mix all ingredients of marinade in a dish which the fish is marinated. Stir well until the sugar and salt dissolve completely.
  2. Slice onion very thin using a slicer and steep in plenty of cold water for 10 minutes. Drain and squeeze out excess water.
  3. Cut the fillet of fish in bite size pieces. Dust the fish pieces with flour.
  4. Heat plenty of oil for frying to 160?C. Slide the fish in and fry until golden.
  5. Drain the fish pieces on paper kitchen towel briefly and while they are hot put them straight into the dish of marinade.
  6. Arrange all the fish pieces at the bottom of marinade dish and sprinkle chili flakes if using. Place onion on top of fish.
  7. Cover the dish and chill in refrigerator.

Marinated fish 1

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