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    You are in: Home / Recipes / Japanese Style Fish Recipe
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    Japanese Style Fish

    Japanese Style Fish. Photo by The Flying Chef

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    Total Time:

    Prep Time:

    Cook Time:

    26 mins

    10 mins

    16 mins

    JustJanS's Note:

    Tomoko and I cooked this last night from a written in Japanese cookbook. This is my version of how it happened!!!

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    Units: US | Metric

    • 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


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

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    Ratings & Reviews:

    • on January 25, 2008


      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.

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    • on March 24, 2008


      Interestingly one of my daughters said that this would be better with chicken instead of fish... hm.. maybe I will try that soon. Flavor of fish itself was somewhat on the blandish side, so I will add salt to the cornstarch next time. Sauce was very nice. Thank you for posting.

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    • on March 07, 2008


      I did not care for this dish. There wasn't enough flavor - i think some extra soy sauce would have helped and maybe adding some chile.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Japanese Style Fish

    Serving Size: 1 (180 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 185.2
    Calories from Fat 72
    Total Fat 8.0 g
    Saturated Fat 1.1 g
    Cholesterol 61.6 mg
    Sodium 705.0 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 0.7 g
    Sugars 4.7 g
    Protein 18.3 g

    The following items or measurements are not included:


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