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Fish katsu salad bowl
Serves 4 Starters and mains
For the fish katsu
- 60g panko breadcrumbs
- 35g shredded coconut
- 75g sesame seeds
- 2 eggs
- 2tbsp soy sauce
- 80g rice flour
- 600g firm white fish fillet of your choice
- olive or vegetable oil spray
For the rice and cabbage salad
- steamed rice, to taste
- ½ white cabbage, finely shaved using a mandoline or knife
- 12 mangetout, thinly sliced
- 2 large handfuls baby spinach leaves
- 1 large avocado, cut into wedges
- 4 radishes, thinly sliced
- 3 spring onions, green part only, thinly sliced
- 60ml rice vinegar
- 1tbsp sesame oil
To serve
- 125ml tonkatsu (Japanese barbecue sauce; see Cook’s note)
- 120g kewpie mayonnaise (see Cook’s note)
- nori sheets to garnish (optional)
Method
For the fish katsu, preheat the oven to 180C/160C F/Gas 4. Toast the breadcrumbs on a baking tray for 4–5 minutes until golden brown, then transfer to a shallow bowl, add the coconut and sesame seeds and combine.
In a separate shallow bowl, whisk the eggs with 1tbsp of the soy sauce and set aside. Put the rice flour in a third shallow bowl.
Cut the fish into 4 pieces, each around 1cm thick, then season with a little salt and pepper and toss in the rice flour, shaking off any excess. Dip the fish pieces in the egg mixture, draining any excess, then roll them in the breadcrumb mixture, pressing the crumbs into each piece to coat well.
Transfer the fish to a baking tray and put in the fridge for at least 5 minutes to allow the crumbs to firm up.
For the salad, spoon the rice into 4 bowls and top with the cabbage and mangetout. Make a small pile of baby spinach on one side, then top with the avocado wedges, radishes and half the spring onion slices.
Mix the rice vinegar, sesame oil and remaining soy sauce together and set aside.
Preheat the grill to high and position a shelf about 20cm below the grill. Spray a wire rack with oil and place it over a baking tray. Generously spray both sides of the fish pieces with oil and place on the greased rack. Grill for 6 minutes, turning halfway through, then let them rest for 1 minute before thickly slicing.
To serve, top the rice and cabbage salad with the fish katsu, then spoon the rice vinegar dressing over the top. Scatter the remaining spring onions over the salad, then drizzle tonkatsu sauce over each bowl and add a dollop of kewpie mayonnaise. Garnish with the nori, if using.
Cook's note Tonkatsu sauce and kewpie mayonnaise can be found in the Asian aisle of larger supermarkets or at most Asian grocers.
This recipe featured in the October 2022 issue of Food and Travel. To subscribe, click here.
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