Decided to go for a change of pace with a batch of flattie tails this time around. They generally get the panko crumb treatment in our house, but if you are up for a trip to Suzuran, the Japanese grocery, here is something a little different…
- Flathead fillets
- Japanese pickled cucumber (fridge section of grocery and keep for about a month)
- Nori flakes
- Shichimi Togarashi
- Otafuku branded okonomiyaki sauce
- 1 cup Medium grain rice
- Frying oil
Tempura batter (you can buy the batter mixture in the supermarket or make it)
- 1/2 cup cornflour,
- 1/2 cup plain flour,
- 1 egg (beaten),
- 3/4 cup soda water (cold)
Here’s what you are chasing up at the Japanese grocers:
- Cook rice using ratio 1 cup grains to 1 1/2 cups water,
- To prepare the tempura batter, place flours in a bowl and add beaten egg. Add soda water and stir until batter coats the back of a spoon.
- Place batter in the fridge for half an hour to chill (you may need to loosen it up with a little more water before you use it)
- Heat up the oil
- Dip the flattie fillets in the tempura batter and fry until golden.
- While the fish is frying, scoop out the rice into bowls
- Sprinkle the Shichimi Togarashi and nori flakes over the rice
- Lay the fish on top of the rice
- Drizzle with okonomiyaki sauce
- Top with more nori flakes and a handful of Japanese pickles
- Wash down with a frothy of your choosing!
After putting the Fisha 500 to good use up at South West Rocks earlier in the year, I pulled the last of the mackerel out of the freezer and dinner was Ca Kho To, a traditional Vietnamese claypot dish.
Here’s what you need:
1/2 kg mackerel steaks, bone and skin on (Aussie salmon, flake or snapper would work too)
3 tbs brown sugar
2 tbs minced garlic
Couple of twists of black pepper
3 spring onions, sliced 1 inches long
From the Asian grocery:
4 tbs fish sauce
3 tbs caramel sauce
1 can of coconut juice
Here’s what to look for in the Asian grocery:
1) Marinade steaks with fish sauce, sugar, pepper, garlic, and shallots for about 1/2-1 hr.
2) In pot, heat about 1 tbs of cooking oil on medium high and add the marinaded fish.
3) Allow to sear and brown for about 2-3 before searing opposite side for another few minutes.
4) Add the caramel sauce and just enough coconut juice to the level of the fish steaks. Cover and turn to med low heat and allow to simmer for about 25 min (longer if you want it really soft),
5) Checking a few times to make sure that it’s not reduced too much. Add more coconut juice or caramel sauce if needed. The fish will eventually caramelise and brown, as will the sauce which will be a thick gooey consistency.
6) Taste sauce and make final adjustments with fish sauce or sugar as needed.
7) Turn off heat and add additional fresh cracked pepper, green onions, and chilli.
8) Serve with rice and a cold beer.