Japanese-style fish and chips with wasabi tartare
Wasabi, nori (seaweed) and shichimi togarashi (Japanese seven-spice) give this one-tray meal a Japanese accent.
Ingredients
500g sebago potatoes, cut into wedges
2 tbsp sesame oil
2 tsp wasabi paste
16 small whiting fillets
4 sheets nori
½ cup mayonnaise
4 baby cucumbers, finely chopped
1 tbsp finely chopped chives
2 cups sorrel leaves, to serve
shichimi togarashi, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place the potatoes in a large bowl. Add the sesame oil and half the wasabi, season with salt and pepper and toss to coat. Place on a large baking tray lined with nonstick baking paper. Place in the oven and roast for 20 minutes.
Step 2
Meanwhile, cut each sheet of nori into 4 strips as wide as the fish fillets and press onto the skin side of the fillet.
Step 3
Move the potatoes to one side of the tray. Place the fish on the other side of the tray, return to the oven and cook for a further 10 minutes or until the fish is golden and just cooked through.
Step 4
Meanwhile, for the tartare, add the mayonnaise, cucumber, chives and remaining wasabi paste to a small bowl and mix to combine.
Step 5
Serve the fish and chips with tartare, sorrel leaves and togarashi seasoning.
The best recipes from Australia's leading chefs straight to your inbox.
Sign up- More:
- Fakeaway
- Fish
- Potato
- Cucumber
- Nut-free
- Dairy-free
- Japanese
- Healthy
- Sauces & dressings
- Seafood
- Main course
- Entertaining
- Quick & easy
- Midweek dinner
- Kid-friendly
- Family meals
- One-tray wonder
Jessica Brook is a recipe writer.
