Cut fish fillets into small pieces and cup if necessary. For the marinade, boil all ingredients and then cool. Season the fish strips with salt and lemon juice, coat them in flour and deep-fry them in hot oil for a little longer. Lift out, cool slightly and pour the marinade over them while they are still lukewarm. Add a little more oil if necessary. Store in the refrigerator at least overnight, but no longer than two weeks.
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