Recipe: Tetsuya Wakuda’s Leatherjacket marinated with ginger and soy

What to do with so many leatherjacket that you caught? try this recipe from the famous Japanese chef Tetsuya Wakuda.

Serves 4

Ingredients

• 4 medium-sized whole leatherjackets (about 150g each), gutted with heads, tails and fins removed
• 150ml soy sauce
• 100ml mirin
• 3 tbsp grated ginger
• 2 cloves garlic, grated
• 2 pinches white pepper
• 1 pinch salt
• 1 tsp white sugar
• 1 tsp sesame oil
• plain flour, for coating
• grapeseed or vegetable oil for deep-frying (about 2 cups)
• 2 limes and zest (optional), to serve

Preparation:

Chop each leatherjacket into four or five pieces. (Use a cleaver for best results and chop through the bone.)

Combine soy sauce, mirin, ginger, garlic, white pepper, salt, sugar and sesame oil in a small bowl and whisk until well combined. Pour marinade over fish pieces and toss to coat evenly. Cover and refrigerate for half an hour.

Remove fish from the marinade and toss in flour to coat evenly.

Heat oil in a deep frying pan over medium heat until hot, about 170-180C. Fry fish in batches until golden brown and cooked through.

Serve fish with lime wedges and a green salad and scatter over lime zest, if using.


Source: The Age