Recipe by JustJanS
Tomoko and I cooked this last night from a written in Japanese cookbook. This is my version of how it happened!!!
Top Review by The Flying Chef
Outstanding, wonderful flavours, it was amazing. OK so I have bigged it up but it was delicious, simple quick and easy with awesome flavour. I made this with some sea bass I had and my god will this definitely become a once a week affair in our house, maybe not sea bass all the time but what ever white fish happens to be on special that week. I served mine with tempura vegetables amd a dipping sauce. (for the veg) It was wonderful and the tempura was a perfect accompaniment to this dish. Thanks for sharing. On a personal note have made several of Jan's dishes and have not been dissapointed yet so would really recomend trying any of her recipes.
- 4 firm white fish fillets, about 180 g each
- 2 tablespoons oil
- cornstarch, for dusting fish
- 1 small onion, finely julienned
- 1 small carrot, cut into matchstick sized pieces
- 3⁄4 cup dashi, made up to the directions on your packet (would be "OK") or 3⁄4 cup chicken stock (would be "OK")
- 1 tablespoon sugar
- 1 tablespoon sake
- 2 1⁄2 tablespoons soy sauce
- 2 teaspoons cornstarch, mixed with
- 1⁄2 cup water
- 2 tablespoons finely sliced green onions
Directions See How It's Made
- Dust the dish in the cornstarch, shaking off any excess.
- Heat the oil in a large heavy based frypan, and cook your fish fillets until done.
- We used very thick fillets last night, and it took about 10 minutes.
- When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.
- Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.
- Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes.
- Serve this sauce over the fish fillets, and garnish with a little sliced green onion.