Name: Fish Kara-Age with Peanut Chilli “Bath”
Yield: Serves 6–8
Cuisine: Japan
Ingredients: 1 tbsp fish spice seasoning; 1.2 kg fresh hake fillets or whole farmed kabeljou or sea bass; a pinch of shichimi togarashi or chilli flakes; ½ cup potato starch (katakuriko); ¼ cup castor sugar; a good pinch of chilli flakes; 1 cup soya sauce; 1 cup apple cider vinegar; salt and white pepper or 5 spice to taste; 1 cup roasted peanuts; ¼ cup brown sugar; ½ cup cornflour; 5 cm ginger, peeled and grated; 4 cups oil for deep frying; 100 g daikon radish, sliced into paper-thin slices with a mandolin or peeler; 4 tbsp sliced spring onion

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

Set a Table

By Karen Dudley

Published 2018

About

Kara-age (pronounced ‘kara-ageh”) is the Japanese technique of deep frying. For this method, you dredge seasoned ingredients in flour or potato starch before deep frying in a wok of boiling oil. Of course, this frying offers marvelously crispy fish and with it, in this instance, a baptism in irresistible sauce, ready for you to eat straight away! Prepare, brothers and sisters!