Japanese Style Fish

READY IN: 26mins
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.

Ingredients Nutrition

  • 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
  • 34 cup dashi, made up to the directions on your packet (would be "OK") or 34 cup chicken stock (would be "OK")
  • 1 tablespoon sugar
  • 1 tablespoon sake
  • 2 12 tablespoons soy sauce
  • 2 teaspoons cornstarch, mixed with
  • 12 cup water
  • 2 tablespoons finely sliced green onions


  1. Dust the dish in the cornstarch, shaking off any excess.
  2. Heat the oil in a large heavy based frypan, and cook your fish fillets until done.
  3. We used very thick fillets last night, and it took about 10 minutes.
  4. When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.
  5. Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.
  6. 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.
  7. Serve this sauce over the fish fillets, and garnish with a little sliced green onion.

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