👨‍🍳 作り方

1. 1

   Pat the fish pieces dry with paper towels. Dredge them thoroughly in cornstarch, ensuring an even coating.

   💡 プロのコツ: Ensure fish is completely dry for crispier results.
2. 2

   Heat vegetable oil in a wok or deep pot to 170-180°C (340-350°F). Carefully fry the fish in batches until golden brown and cooked through. Remove and drain on paper towels.

   ⏱️ 5-7 minutes per batch

   💡 プロのコツ: Do not overcrowd the pot to maintain oil temperature.
3. 3

   In a small bowl, whisk together Marmite, honey, soy sauce, and water until well combined.

   💡 プロのコツ: Adjust sweetness and saltiness to your preference.
4. 4

   Heat 1 tablespoon of oil in a clean wok or pan over medium heat. Add minced garlic and grated ginger, sautéing until fragrant.

   ⏱️ 1 minute
5. 5

   Pour the Marmite mixture into the wok. Bring to a simmer and cook for 2-3 minutes until it thickens slightly.

   ⏱️ 3 minutes
6. 6

   Add the fried fish pieces to the thickened Marmite sauce. Gently toss to coat each piece evenly.

   💡 プロのコツ: Toss gently to avoid breaking the fish.
7. 7

   Stir in the sesame oil. Garnish with chopped spring onions and chili flakes (if using). Serve immediately.

   💡 プロのコツ: Serve hot for the best texture and flavor.