Good evening, dear friends 😀
There is a new channel on our cable TV programmes called Asian Food Channel and it is my favourite channel because it has all sorts of cooking shows 24/7! Wow, I just love this channel but there is a disadvantage for me – I get hungry all the time watching this channel. But good thing is that I get lots of ideas and inspiration on different types of recipes and cuisine. 😀
One of the shows that caught my attention is called “Dosanko Cooking”, which is hosted by Mrs Sachiko Hoshizawa (pictured above) who has won the Guinness World of Records for having the longest live cooking show (14 years running). She is famous in Japan and is a working mom with 3 children who are in their 20’s. Her recipes are very healthy and simple and are typical of the place that she is from ===> Hokkaido. “Dosanko” means a person from Hokkaido.
I watched her cooking this simple fish dish on TV just now and thought to post it here for you to try…as I will be cooking this dish tomorrow.
Dosanko Cooking – Japanese Panfried Curry Fish With Julienned Ginger
200 gm of fish fillet, preferably with skin (sliced into 1-inch pieces. If using fish steaks like salmon – then cut into 1/2-in thick steaks)
1 tbsp curry powder
1/2 tsp black pepper
1/4 tsp salt
1 tbsp cooking oil (or olive oil or butter)
2 tbsps ginger, julienned
1 tbsp soy sauce
1 tbsp mirin (Japanese sweet rice wine, or replace with any wine that you have and add a tsp of sugar)
2 tbsps of grated white radish as garnishing (optional but Japanese dishes usually have this)
1) Put fish slices or steaks, curry powder, salt and pepper into a plastic bag, and shake all ingredients in it thoroughly to coat the fish.
2) Heat up 1 tbsp of oil in a non-stick pan. Place fish slices or sticks together with the ginger and pan fry on both sides of the fish until almost done.
3) Add in the soy sauce and wine. Cook with fish for a further 30 seconds. Remove and serve in a plate with grated radish on the side.
This Japanese dish will taste very good with hot white rice! Yummmmy! 😀
According to Mrs Hoshizawa, this dish is very healthy as it uses very little oil and salt. The radish is to “cool” the dish as it is pan-fried. 😉