Japanese-style fish: A simple twist on a classic dish
Fish and vegetables are classic pairings, as seen in the popularity of Greek-style fish. This dish frequently appears on tables and never grows tiresome. Building on its popularity, a similar dish was created: Japanese-style fish. It's well worth a try!
What sets Japanese-style fish apart? It's incredibly juicy because the pieces are coated in pancake batter before being combined with the marinade and vegetables. This method ensures the fish does not soak up too much marinade, remains firm, and doesn't fall apart. The vegetables differ, too, but they are prepared similarly to those in Greek-style fish.
Japanese-style, but without expensive ingredients
Although the dish's name might imply a Japanese recipe, no hard-to-find ingredients are required. Another benefit is that it tastes delicious, both warm and cold. Suitable fish for Japanese-style fish include cod, salmon, pollock, or hoki. They can be served with cooked rice or simply with bread.
The dish is perfect for any occasion and is suitable for lunch, dinner, or even as a snack.
Japanese-style fish
Ingredients:
- 600 grams of fish fillets,
- 3 pickled pepper halves from a jar,
- 3 pickled cucumbers,
- 3 onions,
- Oil for frying,
- Chives, parsley, or coriander for garnish.
For the pancake batter:
- 1 egg,
- 60 millilitres of water,
- 30 grams of flour,
- Salt and pepper to taste.
For the marinade:
- 4 tablespoons of tomato purée,
- 60 millilitres of water,
- 2 tablespoons of oil,
- 4 tablespoons of vinegar,
- 3 tablespoons of sugar,
- 1 teaspoon of salt,
- 1/2 teaspoon of sweet paprika.
Instructions:
- Cut the fish fillets into small pieces.
- Mix all the pancake batter ingredients.
- Dip the fillet pieces in the pancake batter and fry them in hot oil on each side. Place them on a plate lined with a paper towel.
- Mix all the marinade ingredients, season them, and set aside.
- Slice the onions into wedges and sauté in hot oil for about 15 minutes, until soft.
- Cut the pickled peppers and cucumbers into strips. Add them to the pan with the onions.
- Sauté everything together for 2 minutes.
- Pour the marinade over everything and bring to a boil.
- Place a layer of fried fillets in a large serving dish and add the marinade with vegetables. Repeat the layers, finishing with the marinade.
- Cover the Japanese-style fish and refrigerate it. After a few hours, the flavours will meld.
- Serve a portion of fish sprinkled with finely chopped greens.
