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The ingredients needed to make Japanese Fried Fish with Daikon sauce:
- Get 300 g fish (swordfish)
- Prepare 1 teaspoon grind ginger
- Get 1 tablespoon soy sauce
- Use 1/2 teaspoon sugar
- Get 1/2 cup Katakuri starch or any starch
- Take 1 small carrot
- Provide 50 g lotus root
- Prepare 1 green pepper
- Get 50 g Maitake mushroom
- Take Daikon Radish sauce
- Get 300 g Daikon Radish
- Take 1 tablespoon Dashi powder(Japanese fish bouillon powder)
- Prepare 1/2 tablespoon soy sauce
- You need 1/2 tablespoon sugar
- Prepare 400 ml water
- Use 2 tablespoon Katakuri starch
- Prepare 3 tablespoon water
Instructions to make Japanese Fried Fish with Daikon sauce:
- Mix soy sauce, ginger and sugar, and spread on fish both side.
- Cut carrot, lotus root, green pepper and mushroom.
- Fry vegetables in 1cm deep oil pan.
- Coat fish with starch and fry in oil pan.
- Peel the skin and grind Daikon Radish
- Bring to boil 400ml water and seasoning, after boil put ground Daikon Radish
- Mix starch with water and put it in boiling Daikon sauce to make thick and boil for a few minutes.
- Dish fried fish and vegetables. Pour Daikon sauce on it.
- Today's dinner
Nitsuke means boiled fish (or vegetables) in soy sauce. Japanese fried fish cakes are made in a similar way to Thai fish cakes but the flavourings are less spicy They are mostly fish with finely chopped vegetables mixed in. Japanese style fried fish cakes are called 'satusma-age' But fish cakes are often served with grated ginger and soy sauce in Japan. See recipes for Wasabi fried calamari too. Easy Grated Daikon Radish Stuffed Squid.
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