The Fish are seasoned with Salt & Pepper, fried and placed on top of the freshly cooked Rice. There are many sauces that go well with the Fish and Rice, but this is my favourite sauce. It is basically stir-fried Vegetables and Asian Mushrooms. Dashi stock is added and seasoned with Japanese staples, Soy Sauce and Mirin. Then thickened with Potato Starch (OR Corn Starch). This is a typical Japanese Rice Bowl Dish.


2 Servings


200g Fish Fillets of your choice *Today I used Whiting
Salt & White Pepper
2 to 3 tablespoons Potato Starch OR Plain Flour
Oil for frying
2 servings Freshly Cooked Rice

Vegetable Sauce
1/4 Carrot
1/2 Onion
2 Shiitake *OR other Asian Mushrooms
Other Additional Vegetables *e.g. Snow Peas, Bok Choy, Cabbage, Wombok, etc.
1/2 tablespoon Sesame Oil
Salt & White Pepper
1 cup Dashi Stock *OR 1 cup Water & 1/2 teaspoon Dashi Powder
2 tablespoons Soy Sauce
1 to 2 tablespoons Mirin
Grated Ginger, Garlic, Chilli Flakes *optional
1 & 1/4 tablespoons Potato Starch OR Corn Starch

  1. In a measuring jug or bowl, combine Dashi Stock, Soy Sauce and Mirin. You may wish to add Grated Ginger, Garlic OR Chilli Flakes. Add Potato Starch (OR Corn Starch) and mix well.
  2. Prepare Vegetables. Cut all of them into bite-size slices OR strips.
  3. Cut Fish Fillets into chunky bite-size pieces. Lightly season with Salt & White Pepper, thinly coat with Potato Starch OR Plain Flour, then fry. Deep-fry OR shallow-fry, which ever method you prefer. Transfer to a wire rack.
  4. Heat Sesame Oil in a frying pan, cook Vegetables. As some Vegetables can be cooked very quickly, cook them accordingly. Season lightly with Salt & Pepper.
  5. Mix the sauce once again, and add to the pan. Stir until sauce is thickened and all Vegetables are soft.
  6. Half fill a bowl with Freshly Cooked Rice, place the fried Fish pieces on top, and cover with the Vegetables and the sauce.