Fish Kabayaki
Fish Kabayaki



  • 2 white fish fillets
  • 1.5 tbsp seasoned flour
  • 1.5 tbsp oil
  • 2 spring onions, chopped
  • 500g shortgrain rice, cooked to packet instructions
  • 1 tsp sesame seeds
  • Japanese sansho pepper
  • For the Seasoning
  • 2 tbsp each mirin and sake
  • 3 tbsp soy sauce
  • 1 tbsp sugar
  • Cut the fish fillets in half horizontally and lightly coat in the seasoned flour. Fry in a splash of oil for 3-4 mins on each side, or until golden and cooked.
  • Meanwhile, whisk the ingredients for the seasoning together in a small bowl. Pour over the fish in the hot pan and baste well, then cook for 3 mins to slightly thicken. Scatter with the spring onions and serve the fish on a bed of rice, with the sauce from the pan drizzled all over. Sprinkle with sesame seeds and sancho pepper to serve.
15 mins
2 serving

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