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.
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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.
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.