Coral Cod Mizore-Style in Bonito Stock

Name: Coral Cod Mizore-Style in Bonito Stock
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: barramundi; bar rock cod; blue-eye trevalla; snapper; 2½ tablespoons mirin; 1 tablespoon instant dashi powder, more or less, to taste; 1 leek, white part only, cut into very thin shreds and washed well; ½ bunch chives, very finely snipped; ½ carrot, cut into very thin shreds; 300 ml water; 2½ tablespoons soy sauce; 300 g daikon (white radish), finely grated and squeezed to remove excess moisture; 6 x 80 g pieces coral cod fillet, skin on and pin-boned; ½ Lebanese cucumber, peeled, seeded and cut into very thin shreds; 1 cup (150 g) potato starch vegetable oil, for deep-frying

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Ryuichi Yoshii was one of the first Japanese chefs to introduce Australians to modern Japanese food, beyond raw fish, tempura and teppanyaki. Mizore is the Japanese word for sleet, which the grated daikon in this dish resembles. Deep-frying seals in the fish’s moisture and flavour and then a quick dunk in boiling water washes away any excess oil. The fish is finished in a delicate stock made from dashi