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