Spicy Tuna Karaage
This soya sauce-based deep-fried fish is perfect for the cuts of tuna called noten which are found in the head of the fish. Other white meat such as albacore tuna or swordfish can also be used.
500g tuna block (or white meat such as albacore tuna or swordfish)
1 clove garlic
1 knob ginger
1 tsp tobanjan (chilli bean sauce)
2 tbsp ground white sesame
3 tbsp soya sauce
3 tbsp mirin
2/3 cup katakuriko or cornstarch
Vegetable oil for deep-frying
Lemon or lime wedges
Cut tuna into bite-sized pieces. Peel and grate garlic and ginger. In a bowl, combine grated garlic, ginger, tobanjan, soy sauce and mirin, and mix well.
Add tuna and ground sesame and combine. Let it sit 10-15 minutes or longer in refrigerator.
Heat vegetable oil in deep-frying pan to 180°C. Dust a third of the tuna with katakuriko and deep-fry two to three minutes until crisp.
Repeat the process and drain on a wire rack. Arrange on a serving plate and serve with lemon or lime.
This recipe is from The Japan News/Asia News Network.