Crunchy White Fish with Thick Sauce 190kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21073
cooking time 20 minutes
comment Delightful combination of deep fried white fish and steaming thick sauce. It is a dish for cold days.
image Pour the thick leek sauce over the crunchy fish and serve immediately.
White fish fillets 120 g
Shiro-negi (white part of a Japanese leek), finely chopped a little less than 2 tbsp
(A) Sake 1 tsp
(A) Ginger juice 1 tsp
Dashi stock 1/4 cup
(B) Sugar 2 tsp
(B) Soy sauce 2 tsp
(B) Vinegar 1/2 tbsp
(C) Starch 1 tsp
(C) Water 1 tsp
Flour as needed
Oil as needed
Sudachi juice 1
Mitsuba 4 g

Slice the fish diagonally into pieces (sogi-giri). Sprinkle with the (A) seasonings and let sit for about 10 minutes. Pat dry to remove excess moisture. Separate the leaves from the mitsuba stems and cut the stems into 2-cm long pieces. Halve the sudachi crosswise.

For the sauce, heat the dashi stock in a sauce pan and add the (B) seasonings. Add the (C) mixture to thicken the sauce. Add the white leek and remove from the heat.

Flour the (1) fish and deep fry in the oil at 170oC until golden brown and crispy. Place the fish on a dish and cover with the (2) sauce. Top with the mitsuba and ito-togarashi and garnish with the sudachi.

technique Season the light taste white fish with sake and ginger juice to enhance the flavor.
  1. Slice the fish diagonally into pieces (sogi-giri). Sprinkle with the (A) seasonings and let sit for about 10 minutes. Pat dry to remove excess moisture. Separate the leaves from the mitsuba stems and cut the stems into 2-cm long pieces. Halve the sudachi crosswise.
  2. For the sauce, heat the dashi stock in a sauce pan and add the (B) seasonings. Add the (C) mixture to thicken the sauce. Add the white leek and remove from the heat.
  3. Flour the (1) fish and deep fry in the oil at 170oC until golden brown and crispy. Place the fish on a dish and cover with the (2) sauce. Top with the mitsuba and ito-togarashi and garnish with the sudachi.