Pan Fried Fish with Vegetables

Here is a really delicious recipe for a wonderful, healthy fish dish which is smothered lightly with a Japanese accented sauce. The fish can be pan-fried or steamed (to make it even healthier).





Pan Fried Fish with Vegetables

Serves 4Print This Recipe


I large fillet of any fish (I used red snapper)

½ large onion sliced

2 medium carrots, julienned

6 -7 fresh shitake or any other mushrooms, sliced thin

1 leek (white part) or 3 scallions, julienned

4-5 tbsp Dashi

½ cup broth or water

Cornstarch or flour to dust fish with



• Season the fish with salt and pepper and dust it with flour or cornstarch.

• Heat about 1 tablespoon of olive oil in a saucepan or grill pan.

• Add the fish to this pan.

• Cook the fish on both sides until done.

• Set aside on a serving platter.

• In a separate saucepan or wok, heat 1 tsp of oil.

• Sauté the sliced onions, carrots, mushrooms and leeks/scallions for about a minute.

• Add to the pan 4 tbsp. of dashi, ¼ cup water/broth, 2 tbsp. of mirin, 1 tbsp. sake, 1 tbsp. sugar and 1 tsp soya sauce.

• Let it simmer for about 3 minutes.

• Add 1 tsp of cornstarch dissolves in 2 tbsp. of water.

• Let the mixture thicken. Adjust seasonings.

• Remove from fire, pour on the pan-fried fish and serve immediately.


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