FRIED OCEAN PERCH WITH SOY-DAIKON DIP­PING SAUCE

Canada’s 100 Best - - Column -

Serves 4

IN­GRE­DI­ENTS

DIP­PING SAUCE (TOSA JOYU):

• • • • •

DASHI:

• •

• •

250 ml (1 cup) cold fil­tered soft wa­ter 10 g (about ½ cup) kat­suobushi (bonito flakes)

8 cm (3 inch) piece kombu

Ja­panese soy sauce (prefer­ably white)

FISH:

• • • 50 ml (¼ cup) Ja­panese soy sauce 50 ml (¼ cup) mirin

50 ml (¼ cup) sake

2 cm (1 inch) piece kombu

10 g (about ¾ cup) kat­suobushi (bonito flakes)

1 whole ocean perch, cleaned and pat­ted dry, about 1 kg (2 lbs)

500 g (1 lb) Ja­panese potato starch 4L (4 quarts) veg­etable oil, for fry­ing Salt

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