This dish is called ‘Oroshi-ni’ (おろし煮) in Japan, and a variety of fish can be used. My absolute favourite is Mackerel, but Salmon is also nice. You may prefer white fish such as Cod. If you don’t want to deep-fry Fish, you can shallow fry. The important part of the dish is the sauce, that is made with finely grated Daikon (White Radish).

Makes

4 Servings

Ingredients

600 to 800g Fish Fillets *e.g. Mackerel, Salmon, Cod, etc.
Salt
2 to 3 tablespoons Potato Starch *OR Plain Flour
Oil for frying
Finely chopped Spring Onion

Sauce
300g Daikon *about 1 cup grated Daikon
1 small piece Ginger *grated
200ml Water
1/4 teaspoon Dashi Powder *I use Katsuo (Bonito) Dashi
2 tablespoons Soy Sauce
2 tablespoons Mirin

Method
  1. Peel Daikon and finely grate it. Place all the Sauce ingredients in a frying pan, but you don’t heat it yet.
  2. Remove all bones from Fish Fillets, cut into large bite-size pieces, and lightly season with Salt. Coat with Potato Starch and deep-fry OR shallow-fry until crispy.
  3. Heat the Sauce in the frying pan over medium heat and bring to the boil. A lot of water usually comes out of Daikon, but add extra water if required. You probably don’t need to add extra.
  4. Carefully arrange the fried Fish pieces in the simmering sauce, cover with a lid, and cook for a few minutes.
  5. Sprinkle with some finely chopped Spring Onion and serve. I always enjoy it with freshly cooked Rice.