Sunday, March 31, 2013

Crispy Japanese fish with pickled salad recipe

Crispy Japanese fish with pickled salad
Crispy Japanese fish with pickled salad

In Japan, tonkatus meat with rice and pickles is a popular lunch dish.This lighter fish version comes with quick picked veg and micro greens for a delicate Japanese aesthetic

Serves 2

Crispy Japanese fish with pickled salad ingredients: 1 tbs flour, seasoned. 1 egg, lightly beaten. 1/3 cup (15g) panko or other dried breadcrumbs. 2 x 125g firm white fish fillets. 1 each small purple and small orange carrot (or 2 orange carrots), cut into matchsticks. 1/2 cucumber, cut into matchsticks. 1/4 cup (60ml) rice vinegar. 1 tsb soy sauce. 1 tbs togarashi chilli powder. Olive oil. 2 large slices good-quality sourdough. Mayonnaise, micro herbs and shiso leaves, to serve

Crispy Japanese fish recipe: 1- Place the flour, egg and crumbs in 3 separate shallow dishes. Dip the fish first in flour, then in egg, then in crumbs to coat both sides. Chill for at least 1 hour to help the coasting stick. 2- Meanwhile, combine the carrot, cucumber, vinegar, soy sauce and chilli powder in a bowl, toss to coat and leave to marinate while the fist is chilling. 3- Heat a splash of olive oil in a large frypan over medium heat and fry the fish for 3-4 minutes each side, until golden and cooked through. 4- Spread the bread with mayonnaise (if you like) and top with the fish. Sprinkle with micro herbs and shiso leaves (if you like), then serve with the pickled vegetables on the side. By then the crispy Japanese fish is ready. * Panko (Extra crunchy Japanese breadcrumbs) and togarashi chilli powder are available from Asian food shops and selected supermarkets. Micro herbs and shiso are from farmers' markets and selected greengrocers; substitute your favourite herbs