My mother used to make this dish always using fish called ‘Aji’ in Japanese. As ‘Aji’ is difficult to find in Australia, I often use Trevally or Mackerel family fish which have similar flavour and texture. However most fish are suitable for this dish. Sardines and Salmon are very nice, too. This time I used Barramundi, which is very popular in Australia.
400 to 500g Fish Fillets
Salt & Pepper
Potato Starch Flour
Oil for frying
1/2 to 1 Onion *thinly sliced
1 Carrot *sliced into thin strips
1/2 to 1 Green Capsicum *cut into thin strips
2 Tomatoes *sliced
1 Chilli *thinly sliced, can be replaced with dried Chilli Flakes
1/4 cup Rice Vinegar
1/4 cup Soy Sauce
1/4 cup Water
2 tablespoons Sugar
2 tablespoons Mirin *can be replaced by 1/2 to 1 tablespoon Sugar
- Place all the marinade ingredients in a bowl and mix well. As Mirin is alcoholic, you can replace it with Sugar. In this case, you use 3 tablespoons Sugar in total.
- Add the vegetables and combine.
- Cut the fish fillets into smaller pieces, about 2cm thickness, remove bones if necessary. Season with Salt & Pepper, then coat with Potato Starch Flour.
- Heat Oil in a large saucepan over medium-high heat.
- Cook the fish pieces for 2 minutes, turning halfway through cooking, or until cooked through. Transfer to the marinade & vegetable mixture. Combine evenly and set aside for 1 hour.
- You can do the process using a serving bowl, so that you can serve straight away. Otherwise, arrange the mixture on a serving plate or bowl and enjoy with freshly cooked rice.