Share on Google+:

White fish with vegetable sauce

Ingredients for 4 portions

  • 300 g Freshwater white fish like pike-perch
  • 1 small Onion
  • 4-5 pcs Shiitake mushrooms
  • 1/4 pc of red and yellow pepper
  • 250 ml Fish stock -dashi
  • 3 tbsp Sake
  • 2 tbsp Kikkoman Naturally Brewed Soy Sauce
  • 1 1/2  tbsp Mirin
  • 1 tbsp Sugar
  • 3 tsp Potato starch dissolved in 3 tsp water
  • 4-5 leaves Chives
  • Wheat flour for the coating
  • Oil for deep frying


Start with the sauce: slice thinly red pepper, mushrooms and onion. Preheat oil in a pan and fry onion, pepper and mushrooms for a moment.

Add fish stock or dashi, sake, Kikkoman Naturally Brewed Soy Sauce, mirin and sugar and bring to the boil. Thicken with the potato starch mixture and add chives at the end.

Chop the fish into bite-sized pieces. Sprinkle with flour and deep fry at 180°C. Put fish pieces on small plates and pour sauce with vegetables on the top.