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Japanese-style soy honey fish fillets
Fried fish fillets are tossed with quail eggs and shiitake in soy sauce, rice vinegar, sake, chili flakes and sesame oil. Blanched broccoli is added to complete the dish.
Course
Main Course
Cuisine
Japanese
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Author
Connie Veneracion
Ingredients
Fish
500
grams
fish fillet
(I used mahi-mahi but any firm fleshy fish is okay)
1
teaspoon
salt
½
teaspoon
pepper
¼
cup
potato starch
Sauce
3
tablespoons
soy sauce
3
tablespoons
honey
3
tablespoons
rice vinegar
3
tablespoons
sake
1
pinch
dried chili flakes
½
teaspoon
sesame seed oil
To complete the dish
1
head
broccoli
6
shiitake mushrooms
(preferably dried and rehydrated in hot water for a few hours)
cooking oil
for deep frying
12 to 16
quail eggs
hard-boiled and shelled
Instructions
Rinse the fish fillet and pat dry with paper towels.
Cut the fish fillet into bite-size pieces. Toss with the salt, pepper and corn starch. Set aside.
Mix together all the ingredients for the sauce. If using dried mushrooms, add two tablespoons of the soaking liquid.
Cut the broccoli into florets.
Discard the mushroom stems and cut the caps into bite-size pieces.
Heat water (about three inches deep) in a wide shallow pan.
Dump the broccoli florets in the boiling water. Sprinkle in three generous pinches of salt. Cook for a minute.
Drain the broccoli and pour into a bowl of iced water. Leave to cool then drain.
Pour off the water from the pan. Heat the pan and, when dry, pour in enough cooking oil to reach a depth of at least three inches.
When the oil is hot, drop in the seasoned fish, one at a time, and cook until golden. Remove with a slotted spoon and set aside.
Pour off the oil from the pan (you can reuse the oil). Pour in the sauce, heat and allow to boil gently for a minute.
Add the shiitake and quail eggs to the sauce. Cook, tossing the pan, occasionally, for about two minutes.
Add the fish to the mushrooms and quail eggs. Toss around to coat each piece with the sauce. Cook for another minute.
When the sauce has reduced and thickened, turn off the heat. Toss in the broccoli.
Serve immediately with hot rice.
Notes
Adapted from a recipe from
NHK World Japan
.