Trevally Tatsuta-agé

Make the marinade by mixing all marinade ingredients in a large bowl.

Cut Trevally Fillets into bite size pieces. Add to the marinade, cover and place in the fridge for 1 hour.

Drain the marinade, then coat the Trevally pieces with Potato Starch Flour.

Heat Oil to 170°C to 180°C. Deep fry for 2 to 3 minutes or until golden. Take them out and lay them on a rack to drain the excess oil.