Smoky Wok

The highlight of this dish for us was of course the fresh rock fish and the dipping sauce is also to die for! Additional sauce may be refrigerated and incidentally you can use this as a dipping sauce for cold soba.



Ingredients:

White meat fish cheeks/ fillets
Corn flour for coating

Sauce:

2 cups bonito stock (dashi)
1/2 cup dark soy sauce
1/2 cup mirin
1/4 cups loose bonito flakes
1 stalk green onion - finely chopped

Method:

Prepare oil in a wok for deep-frying. Coat the fish with corn flour and deep fry the fish to a golden brown.

Sauce: Combine all the sauce ingredients except the bonito flakes in a saucepan and bring to a boil over high heat. Add the bonito flakes, immediately remove from heat and strain through a cheesecloth or coffee filter to clarify. Add the finely chopped green onions into the sauce before serving.

A sinkful of fish!


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