Mackerel Tatsuta Topped with Grilled Tomato

Mackerel Tatsuta Topped with Grilled Tomato

This is a lightly curry-flavored Tatsuta-style fried mackerel. It's great with slowly roasted sweet, juicy tomatoes.

Ingredients: 3 servings

Mackerel fillets
2 fillets (280 g)
as needed
Vegetable oil
as needed
Salt and pepper
to taste
Olive oil
1 tablespoon
Seasonings for the mackerel
Juice from grated ginger
1 teaspoon
2 teaspoons
Soy sauce
2 teaspoons
Curry powder
1/2 teaspoon
Grain mustard
as needed


1. Here are the ingredients (If the fillets are large, cut in half.)
2. Remove the bones.
3. Cut the fillets into bite-sized pieces and place in a bowl.
4. Combine the ginger juice, sake, soy sauce, and curry powder. Rub the marinade into the fish and let it marinate for 20 minutes.
5. Lightly coat the fish with katakuriko.
6. Heat a generous amount of oil in a frying pan and pan-fry.
7. Drain the oil well and transfer to a plate.
8. Cut the tomato into thick, round slices. Prepare the tomatoes while the fish is marinating.
9. Heat the olive oil in a frying pan and cook the tomatoes on both sides over medium heat until browned.
10. Season with the salt and pepper and roughly mash the tomatoes up. (Peel the tomatoes if you don't like the skins.)
11. 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.