Fish Quick Lesson 4: Kara-age Fish and Special Sale of The Sushi Experience

Posted on Oct 25, 2016 in Hiroko's Blog, Recipes

Continuation from Fish Quick Lesson: My filleted fish stays in the refrigerator for up to 6 days fresh. But, I sometimes freeze them for later time consumption. After defrosting such a fish this is a dish which I make from time to time. Kara-age fish. (Not Kara-age chicken). Kara-age is a cooking technique, in which an item is marinated in the mixture of shoyu and mirin, coated with potato starch and fried crisp. The Kara-age fish recipe is from my The Sushi Experience. If...

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