Ingredients
⅓ cup shoyu
A bit less than ⅓ cup brown sugar, loosely packed
4 cloves garlic, finely chopped
1-2T fresh ginger, grated
2-3 stalks of green onions, chopped
About 1½ pounds of fresh halibut or fresh tuna, cut into chunks
About ⅓ cup of katakuriko (potato starch) for dredging. Eyeball it. You can also use cornstarch or flour.
1-2T of canola oil, more as needed.
Splash of sesame oil
A bit less than ⅓ cup brown sugar, loosely packed
4 cloves garlic, finely chopped
1-2T fresh ginger, grated
2-3 stalks of green onions, chopped
About 1½ pounds of fresh halibut or fresh tuna, cut into chunks
About ⅓ cup of katakuriko (potato starch) for dredging. Eyeball it. You can also use cornstarch or flour.
1-2T of canola oil, more as needed.
Splash of sesame oil
What To Do
To prep, mix shoyu, brown sugar, grated garlic, grated ginger, and chopped up green onions in a bowl for the dunking/dipping sauce. Set aside.
Dredge fish katakuriko, and to prep for frying.
Swirl canola oil and splash of sesame into a non-stick pan. When the oil has a good sheeting action, add dredged fish and and fry until nicely browned on every side.
As soon as the fish pieces are cooked, remove from pan and dunk it in the sauce.
FYI, it will sizzle. Take it immediately, and put it on your serving plate. Repeat with each piece.
When all of them are done, drizzle a bit of the remaining sauce over the fish.
Dredge fish katakuriko, and to prep for frying.
Swirl canola oil and splash of sesame into a non-stick pan. When the oil has a good sheeting action, add dredged fish and and fry until nicely browned on every side.
As soon as the fish pieces are cooked, remove from pan and dunk it in the sauce.
FYI, it will sizzle. Take it immediately, and put it on your serving plate. Repeat with each piece.
When all of them are done, drizzle a bit of the remaining sauce over the fish.
Notes
- Katakuriko (kah-tah-koo, rolling-r ree-coe) is potato starch, has a texture similar to cornstarch, and makes for smoother dredging and a bit more crisp than flour. It is available at Japanese grocery stores, most Asian grocery stores and some Safeway locations in California. Cornstarch is a good substitute, and plain flour works too.
- My very lucky sister gets fresh-off-the-boat tuna from her Big Island ohana. I swapped for halibut because it’s easier to source on the “Mainland.” Either fresh tuna or halibut will work.
