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