250g cooked white rice per bento
furikake of your own choice
deep fried horse mackerel fillets
seasonal vegetables and salad





250g cooked white rice per bento
furikake of your own choice
deep fried horse mackerel fillets
seasonal vegetables and salad
Prepare the deep-fried horse mackerel fillets.
Ingredients:
3-4 fresh horse mackerel fillets, skinned and deboned, about 80g each
60g flour
60 ml water
1 egg
panko bread crumbs
oil for deep-frying
a. Mix the flour, egg and water together to create a thin flour batter. Dip the horse mackerel fillets into the batter to coat. Roll in the panko breadcrumbs and set aside.
b. Prepare a heavy-bottomed saucepan and add 1L vegetable oil. Using a thermometer, heat the oil to 170-175°C.
c. Slowly dip the 1-2 fillets in the oil and cook until golden brown or about 3-4 mins. Remove the fillets and drain on kitchen paper. Repeat for the remaining fillets. Be careful not to overfill the saucepan as this could cause a dip in temperature, which will result in soggy and oily fillets. Set aside.