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this recipe is taken from a cook book "TASTE OF JAPAN" BY MASAKI KO.
INGREDIENTS:
MACKEREL
SALT
OIL
CORNFLOUR for coating
FOR MARINADE:
fresh root ginger
soy sauce
sake or dry white wine
DNESH SAY：I would prefer this crispy fish with a little spicy touch so i mix up a little Ichimi (Chili pepper)
click here is a link to a page on
this Web site.
and before serving I squeezed a little lemon on the fish to enhance to flavour
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