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
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.