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omi's shoyu fish

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My very lucky sister gets fresh-off-the-boat tuna from her Big Island ohana. She never provides measurements, so I made adjustments to get to a taste I liked, swapped halibut for ahi, and katakuriko (potato starch) for flour. I also used more ginger than I normally like, and it's needed to give the sauce a little oomph.

About 1.5 pounds of fresh halibut, 
  cut into chunks
 Katakuriko (potato starch)
Canola oil
Splash of sesame oil
1/3 cup shoyu
A bit less than 1/3 cup brown sugar
4 cloves garlic, finely chopped
1-2T fresh ginger, very finely chopped
A handful of green onions, chopped

Dredge fish katakuriko. Swapping katakuriko for flour a makes smoother dredge. Katakuriko is available at Japanese grocery stores, most Asian grocery stores and some Safeway locations. Cornstarch will also work. 

Make a dunking/dipping sauce by mixing shoyu, sugar, grated garlic, grated ginger and chopped up green onions in a bowl.  Set aside.

Swirl canola oil and splash of sesame into a pan. Fry fish until nicely browned. As soon as the fish is cooked, immediately sit swirl it around in the sauce. It will sizzle. Take it out and put on a serving. When all of them are done, drizzle a bit of the remaining sauce over the fish. Eat with hot rice.  

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