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Seafood

Seafood

White Fish with Vegetable An

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Ingredients (Serves 4)
* 250g sea bream(white fish)
* 2 tsp sake
* potato starch
* salt and pepper
* 50g carrot (5-6 cm lengths)
* half onion
* 4 shiitake mushrooms
* 200g bean sprouts
* 50g snow peas
* 2 cups / 400ml dashi stock
* 2-2 1/2 tbsp light soy sauce
* 1 tbsp mirin
* 1 1/2 tbsp potato starch
* 1 1/2 tbsp water
* 1 tsp sugar
* salt a little

1 Cut the white fish into 7-8 mm wide slivers.
Coat with the salt, pepper and sake and let it stand for 10 minutes to give it light seasoning.
Peel the carrot and cut it into thin strips. Slice the onion and shiitake mushroom thinly.
Remove the roots of the bean sprouts. Remove the strings of the snow peas and cut into diagonally.

2 Combine the dashi stock, light soy sauce, mirin and sugar in a bowl.

3 Coat each piece with a plenty of potato starch and deep-fry the fish until it is crispy.

4 Heat half of the oil in a frying pan and fry the carrot, onion and shiitake mushroom in this order. Add the remaining oil and fry the bean sprouts and snow peas lightly.

5 Add the dashi stock mixture. When it comes to a boil, add the starch-and water mixture to thicken it. Season with salt.

6 Add the freshly-deep-fried fish to an to coat. Serve on a serving plate.

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