CookGo
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Saba Tatsuta with Grated Daikon and Ponzu Sauce

Cost $10, save $12

Source: Recommended by CookGo

  • 20 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Fish

    • 🐟 2 fillets dried mackerel (240g)

  • Vegetables

    • 6 shishito peppers
    • 🥒 5cm grated daikon (150g)

  • Condiments

    • 1 tbsp ponzu sauce
    • 🧅 2 tbsp chopped green onion

  • Cooking Essentials

    • 2 tbsp potato starch
    • Enough salad oil for frying

STEPS

1

Trim the stems of shishito peppers and make a vertical cut. Grate the daikon and lightly squeeze out excess water.

2

Cut the mackerel into bite-sized pieces. Place potato starch and mackerel in a plastic bag, then shake to coat evenly.

3

Heat salad oil in a frying pan to 170°C, add shishito peppers, and fry for about 30 seconds. Remove them and fry the mackerel for 1 minute without touching. Flip and fry both sides until golden brown, about 5 minutes.

4

Plate the fried mackerel and shishito peppers. Top with grated daikon, drizzle ponzu sauce, and sprinkle chopped green onion.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 25g
    Protein
  • 15g
    Carbs
  • 20g
    Fats

💡 Tips

Use fresh mackerel for a less salty option.Adjust the amount of ponzu sauce based on your taste preference.Serve with steamed rice for a complete meal.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.