Japanese Style Fish

Recipe by JustJanS
READY IN: 26mins


  • 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 3/4 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


  • 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.