Ingredients
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4 firm white fish fillets, about 180 g each
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2 tablespoons oil
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cornstarch, for dusting fish
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1 small onion, finely julienned
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3/4 cup dashi, made up to the directions on your packet (would be "OK") or 3/4 cup chicken stock (would be "OK")
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1 tablespoon sugar
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1 tablespoon sake
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2 1/2 tablespoons soy sauce
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2 teaspoons cornstarch, mixed with
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1/2 cup water
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2 tablespoons finely sliced green onions
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1 small carrot, cut into matchstick sized pieces
Instructions
- 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.