Here are the ingredients (If the fillets are large, cut in half.)
Remove the bones.
Cut the fillets into bite-sized pieces and place in a bowl.
Combine the ginger juice, sake, soy sauce, and curry powder. Rub the marinade into the fish and let it marinate for 20 minutes.
Lightly coat the fish with katakuriko.
Heat a generous amount of oil in a frying pan and pan-fry.
Drain the oil well and transfer to a plate.
Cut the tomato into thick, round slices. Prepare the tomatoes while the fish is marinating.
Heat the olive oil in a frying pan and cook the tomatoes on both sides over medium heat until browned.
Season with the salt and pepper and roughly mash the tomatoes up. (Peel the tomatoes if you don't like the skins.)
Combine the tomatoes with the fish and serve It's delicious with grainy mustard.
Story Behind this Recipe
I made fried Tatsuda-style fish taste lighter and more delicious by adding tomatoes.
The tomatoes are made even sweeter to grilling. (Cook the tomatoes for about 6~7 minutes, depending on how ripe they are.) When mashing the tomatoes, don't mash them up so much that they turn into sauce.