Delicious Mackerel and Deep Fried Tofu with a Thick and Sweet Vinegar Sauce

• 5 slice Mackerel (boneless filet with skin)
• 1 piece Atsuage
• 1/2 cube Red paprika (cut it into about 1 cm wide)
• 3 to 4 Green bell pepper (cut it into about 1 cm wide)
• 1 Very thinly julienned Japanese leek
• 1 tbsp each Soy sauce, sake
• 1 tbsp Juice of grated ginger
• 1 as required Katakuriko
• 3 tbsp Vinegar ( or black rice vineger )
• 3 tbsp Sugar
• 1 tbsp Soy sauce
• 1 clove Ginger ( minced )
• 1 Oil for deep frying

1. Cut the mackerel into bite sizes.
2. Cut the atsuage into bite size.
3. Marinate in the A. ingredients for about 20 minutes.
4. Cut the bell peppers.
5. Mince the ginger.
6. Mix all the B. ingredients in a bowl.
7. Cut off a 20cm section of a Japanese leak and julienne.
8. Drain the mackerel and the atsuage and put it in a plastic bag with katakuriko.
9. Shack the plastic bag to make the katakuriko cover the mackerel and atsuage evenly.
10. Heat up the oil to about a medium-high temperature, and deep fry the mackerel and atsuage.
11. Drain off the oil.
12. Remove the scum from the surface as shown in the photo if needed.
13. Wipe off the oil from the frying pan of Step 4 and fry the paprika and green bell pepper and add the B ingredients.
14. Add the mackerel and the atsuage to it and fry all together.
15. The katakuriko from the covering from Step 5 makes the sauce a little thicker.
16. Dish it on a plate, garnish it with the very thinly julienned Japanese leek and it's ready.

mackerel, atsuage, red paprika, green bell pepper, soy sauce, ginger, vinegar, sugar, soy sauce, clove ginger, oil

Taken from cookpad.com/us/recipes/170493-delicious-mackerel-and-deep-fried-tofu-with-a-thick-and-sweet-vinegar-sauce (may not work)