← Nouns Cooking · Japanese

Ingredients

• 450 g salmon or mackerel fillets, skin removed, cut into bite-size pieces
• ½ tsp Salt
• 1 pinch Black pepper
• 4 tbsp potato starch or cornflour
• 120 ml neutral oil, for shallow-frying
• ½ Onion, very thinly sliced
• ½ Carrot, cut into fine matchsticks
• ½ green pepper, cut into thin strips
• 240 ml Dashi powder or stock
• 120 ml Rice vinegar
• 3 tbsp Soy sauce
• 2 tbsp Mirin
• 2 tbsp Sake
• 3 tbsp Sugar
• 1 Dried chillies, deseeded and sliced into rings

Method

1. Bring the marinade ingredients to the boil in a small pan, stir until the sugar dissolves, then pour into a shallow dish. Add the onion, carrot and pepper so they soften slightly in the warm liquid.
2. Season the fish with salt and pepper, then coat each piece in starch.
3. Heat the oil in a frying pan over medium heat. Fry the fish in batches for 2–3 min per side until golden and just cooked through.
4. While still hot, lift the fish straight into the marinade and spoon the vegetables over the top; it should sizzle and soak up the flavour.
5. Cool, cover and chill for at least 1 hour, turning once. Serve cold or at room temperature with some of the marinade spooned over.

Tips

• It keeps for 3 days in the fridge, which makes it a favourite make-ahead summer dish and bento filler.
• Contains fish and wheat (soy sauce).

Sources

Written in our own words after cross-checking these recipes:

Just One Cookbook Japanese Cooking 101 RecipeTin Japan