This is my poor man's version of unagi (Unagi Kabayaki). The sweet soy glaze goes well with the basa fillet and rice!
Course Main
Cuisine Japanese
Keyword fish
Servings 4servings
Author Jan Chan
Ingredients
500gbasa filletabout 2 pieces
3tbspflour
sea salt & black pepper, to taste
2tbspcanola oildivided
white sesame seeds, toastedoptional
Ingredients for the soy glaze:
4.5tbspsoy sauce
3tbspmirin
3tbspsake
2tbspsugar
Instructions
Combine all ingredients for soy glaze in a bowl and set aside. Put the flour in a shallow dish.
Pat dry the Basa fillets and cut it into individual portions. Season the fillets with sea salt and fresh ground black pepper on both sides.
Press the seasoned fillet pieces in the flour on both sides. Dust off excess flour and set aside.
Heat 1 tablespoon of canola oil in a frying pan over medium heat. Add half the fillets and cook until both sides are golden - about 7 minutes. Wipe off the pan and heat the remaining tablespoon of oil and cook the remaining fish.
Once all the fillet pieces are cooked, add all of them back into the pan. Turn up the heat and pour in the soy glaze mixture. Let it boil for several minutes to reduce and thicken. While it boils, use a spoon to spoon the glaze over the fish. Serve fish over hot rice, drizzle with extra glaze and topped with white sesame seeds if desired.