Japanese Style Fish

1. 1

   Dust the dish in the cornstarch, shaking off any excess.

2. 2

   Heat the oil in a large heavy based frypan, and cook your fish fillets until done.

3. 3

   We used very thick fillets last night, and it took about 10 minutes.

4. 4

   When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.

5. 5

   Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.

6. 6

   Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes.

7. 7

   Serve this sauce over the fish fillets, and garnish with a little sliced green onion.

No additional tips available.