Mochiko Fish


1/3 cup mochiko flour
1/3 cup cornstarch
1/3 cup sugar
1/4 cup shoyu
2 cloves garlic, minced
1⁄2 tsp grated ginger
1 Tablespoon sesame seeds
1⁄4 cup thinly sliced green onions
1⁄2 teaspoon salt
2 eggs beaten

2 pounds fish

Oil for frying


Pat fish dry with paper towel. Cut fish into bite size chunks or short strips. 

Mix remaining ingredients together to form a thick batter. If you are using extra large eggs you may need to add an extra tablespoon of mochiko flour. Mixture should be fairly thick (like a runny peanut butter) 

Heat oil in a deep sauté pan over medium high heat. Use at least 1/4" of oil in your pan or deep dry until golden brown on all sides

Let sit for a few minutes before serving. Pairs nicely with a sriracha mayo (sriracha, mayo, and lemon juice) or Ume Plum Vinegar (sold at Down to Earth)