Japanese Home: Fish with sweet vinegar sauce ポン酢でおいしい 白身魚の甘酢かけ
What do you think about Japanese homemade cooking? Generally, we never make sushi at home (except their home is already sushi restaurant or sushi freak) and we don't eat Tempura as often as non-Japanese people think we do. We cook thousands of delicious dishes using fish, rice, vegetables, of course meat, seaweed, soy sauce, vinegar, more and more.
Especially sake, soy sauce, dashi are key to boost the deliciousness that each ingredient has, which means we don't need to add extra seasoning or oil. It helps you make it healthy, low calories and yet satisfying and delicious.
This fish dish should be one of these meals that satisfy you. It'd make you want white steamed rice and miso soup. Even you eat them all, the calories are less than regular meal set at McDonald's ;) You know which is healthier and doesn't make you fat.
Since I started to add more steamed rice at home lately, here in Germany, the appetite of wanting huge plates like fried chicken or sautéd pork, french fries, hamburgers, steak...has been completely gone.
And I've started to lose weight. But I know why. Rice has plenty of fibers, Vitamin, and original sweetness which complements the lack of it in the brain. Most importantly, it doesn't get you hungry for longer hours than when you have bread.
When you have steam rice with some side dish, try chewing 30 times on each bite.
As you may know, your brain starts to feel "stuffed" after 20 minutes since you start eating. When you're focusing on chewing 20 minutes go quickly and it'll make you automatically stop over-eating.
In 1 week, you'll start to get in even better shape. Try once. You have to trust me :)
Enjoy this recipe for your dinner as a nice start :)
Serves 2 to 3
- 3 to 4 fillet white fish e.x. Codfish (白身魚 3~4 切れ) I used 4 fillet for John and me. They could shrink while cooking.
- Cornstarch for dusting (片栗粉 適量)
- Salt & black petter for seasoning (塩胡椒 適量)
- 6 Tablespoons Apple vinegar, other vinegar works as well (酢 大さじ6)
- 4 Tablespoons Soy sauce (醤油 大さじ4)
- 5 teaspoons Sugar * Just spoonful* (砂糖 小さじ5)
- 2 teaspoon Dashi powder (ほんだし 小さじ2弱)
- 5 Tablespoons Ponzu (Japanese sauce made primarily of soy sauce and citrus juice) (ポン酢 大さじ5)
- 1 Tablespoon Sugar
- 3~5 drops lemon juice (レモン汁数滴)
- Some kidney beans or green onion for topping (インゲン豆やネギなどトッピングに)
1: Season your fish with salt and pepper and dust them with cornstarch evenly. Dust off excess of cornstarch.
Heat a frypan and spread plenty of sunflower oil or olive oil. Fry/bake fish until both side golden brown . Mix ● liquid ingredients. Set aside.
2: When all fish've got nicely baked, remove from the pan and place them on your plate. Wipe off excess oil left on the pan with kitchen paper, pour the liquid ingredients on the pan, heat until bobbles.
3: Sprinkle green onions or beans on fish. Put the warm sauce over the fish & you're done!
*if you use kidney beans, microwave beans for 1 min before placing on fish*