White fish with vegetable sauce

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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
2 tbsp Kikkoman Naturally Brewed Soy Sauce
4 1/2 tsp White wine (sweet)
1 1/2 tsp Sugar
3 tsp Potato starch dissolved in 3 tsp water
4-5 leaves Chives
Wheat flour for the coating
Oil for deep frying

Our Japas are designed as Japanese style tapas. Just double the amount of each ingredient and you can serve the fingerfood as a main course.

Preparation

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, wine 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.