It's skipjack tuna (katsuo) season! This should certainly be a part of your fish repertoire! Perfect to eat with rice, or with alcohol! I think even children and people who don't like fish will enjoy this dish!
Cut tuna into 2cm slices. Put into a ziplock bag with flour. Shake well to coat the fish evenly.
Put the marinade ingredients together in a pot and bring to a simmer. Transfer to a bowl. Add thinly sliced onion, and thinly sliced chili peppers.
Fry the fish from Step 1 in oil. When it has cooked, put immediately into the marinade from step 2. Done. Eat while still hot, or chill and enjoy it cold.
Story Behind this Recipe
This recipe was handed down from my mother.
The dish will keep in the refrigerator for 4-5 days. Adjust the amount of chili pepper to your desired level of spiciness. You can also make this with Pacific Saury. Remove the guts and cut into three equal pieces.