Chef’s Recipe: Akauo to yasai itame

(red perch fillet with stir-fried vegetables)

Step 1.

Mix 5 ml of water with 2 gr of potato starch and cover the Akauo fillet with it.

Step 2.

Fry the skin side of the Akauo in a little bit of oil until the skin turns crispy. Then turn the fillet over and fry the other side until it is crispy as well. Place the fish on a separate plate.

Step 3.

Fry the vegetables in the same pan over medium heat. After about 3 minutes (or when the vegetables have softened a bit) add the soy sauce, mirin, sugar, rice vinegar and dashi powder. Stir the ingredients of the sauce through the vegetables.

Step 4.

Meanwhile, mix the rest of the water and potato starch. Add this to the pan after about 1 minute of cooking the vegetables.

Enjoy your meal! Meshiagare!

Pour the vegetables and sauce over the Akauo fillet. Meshiagare and stay tuned for more recipes. ♪♪

Ingredients (1 portion)

  • Akauo no Kirimi (one fillet needed)
  • 15 gr potato starch
  • 25 gr cabbage
  • 25 gr onion
  • 45 gr bell pepper (mix different colors if possible)

Sauce

  • 100 ml water
  • 15 ml soy sauce
  • 15 ml mirin
  • 5 gr sugar
  • 6 ml rice vinegar
  • 1 gr dashi powder
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