Fried Fish Fillet with Vegetable Sauce

Pissaladiere 435 of 534 Japanese Risotto with Teriyaki Salmon

Kikkoman Sauces 397

Category 390

Ingredient 291

Videos 67

World Cuisines 127

Specials 392

Summer Main courses Fish Naturally Brewed Soy Sauce

Preparation time: 45 mins

Calorific value (per portion): 1293 kJ / 309 kcal

15 g potato flour
45 ml water
200 g onions
80 g carrots
60 g green bell pepper
80 g shiitake mushrooms
60 g leek (the white part)
vegetable oil
300 ml dashi (or fish stock)
70 ml mirin
5 tbsp. Kikkoman naturally brewed soy sauce
1 tbsp. sugar
30 ml rice vinegar (or cider vinegar)
a few drops of sesame oil
8 x 50 g white fish fillet (e.g.haddock, , cod or pollack)
a little plain flour

Preparation

Mix together the potato flour and 45 ml water to make the sauce thickener.

Peel the onions, halve them and cut them into 3-4 mm thin slices. Peel the carrots and cut them into approx. 4 cm long, fine strips. Trim the pepper and cut into approx. 4 cm long, fine strips. Wash and trim the mushrooms, then cut them into fine slices. Cut the leek into very fine rings and wash in cold water. Drain well.

Heat up the oil in a pan and sauté all the vegetables except the leek. Add the dashi, mirin, naturally brewed soy sauce, sugar and vinegar and bring to the boil. Combine the soy sauce mixture with the potato flour mixture and drizzle a few drops of sesame oil on top.

Heat the oil in a pan to a temperature of between 160 and 170 °C. Dip the fish fillets in the flour and fry them. Put two pieces of fish on each plate and pour the vegetable sauce over them. Garnish with the finely chopped leek.