Japanese Style Fish

Total Time: 26 mins Preparation Time: 10 mins Cook Time: 16 mins

Ingredients

• Servings: 4
• 4 firm 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

Recipe

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