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What You Need:
(To Serve: 2)
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1 small takano tjume (dried red pepper)
¼ pound filleted fluke or flounder, cut into 8 pieces about 2 inches long and ½ inch wide
Vegetable oil
2 to 3 tablespoons flour
SAUCE
A 1-inch-square piece kombu (dried kelp), cut with a sharp knife from a sheet of packaged kombu and washed under cold running water
½ cup niban dashi
3 tablespoons rice vinegar, or substitute 3 tablespoons mild white vinegar
1 tablespoon Japanese all-purpose soy sauce
1½ teaspoons sugar
1/8 teaspoon salt
MSG
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Translate this recipe:
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| How To Cook: |
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1. Cut off the top of the red pepper and scoop out the seeds. Soak the pepper in cold water for 1 hour, then slice crosswise into very thin rings.
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2. In a 1-quart enameled or stainless-steel saucepan, combine the square of kombu, dashi, vinegar, soy sauce and sugar, and mix together thoroughly.
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3. Bring to a boil over high heat, add the salt and a few sprinkles of MSG, then remove the pan from the heat. Stir in the red-pepper rings, and cool to room temperature.
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4. Pour into a 10- to 12-inch skillet enough vegetable oil to rise about 2 inches up the side of the skillet. Heat the oil over high heat until a light haze forms above it.
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5. Dip the pieces of fish into the flour, shake off the excess, then fry for 30 seconds, or until the fish turns a light gold. Do not overcook.
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6. Remove the fish with a slotted spoon or tongs, and drain on paper towels. Pour the previously prepared sauce into a large bowl, add the fried fish and let it marinate for 2 to 4 hours, uncovered, at room temperature.
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7. Drain the fish, discard the sauce, and arrange 4 pieces of fish on each serving plate. Serve at room temperature as part of a Japanese meal, or as a first course.
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