Ingredients:
4 firm white fish fillets, about 180 g each
2 tablespoons oil
cornstarch, for dusting fish
1 small onions, finely julienned
1 small carrots, 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
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 26 min.