Golden Fish Katsu

Nutrition per serve

Ingredients

• 150g Japanese rice
• 200g cabbage
• 1pcs granny smith apple
• 40g radish
• 1pcs spring onion
• 10ml sesame oil
• 40g panko breadcrumbs
• 280g basa centre-cut portions
• 10g toasted sesame seeds
• 1pcs tonkatsu sauce
• 10ml soy sauce
• 5ml white vinegar
• 3ml sugar
• 1pcs egg
• 15ml plain flour
• 1pcs neutral-flavoured oil, for shallow-frying

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep slaw ingredients
   Meanwhile, shred the cabbage with a sharp knife or mandoline. Slice the apple lengthwise. Stack the slices and cut into matchsticks. Thinly slice the radish and spring onion.
3. Step 3 — Make slaw
   Whisk ½ tsp sesame oil, 2 tsp soy sauce, 1 tsp white vinegar and ½ tsp sugar in a large bowl and season with pepper. Add the cabbage, apple and radish to the dressing and toss to combine.
4. Step 4 — Crumb fish
   Whisk 1 egg in a bowl. Combine 1 tbs flour and a pinch of salt in a shallow dish. Put the breadcrumbs in a separate shallow dish. Halve the fish lengthwise. Dust the fish with the flour, shake off the excess, then dip in the egg and coat in the breadcrumbs.
5. Step 5 — Cook fish katsu
   Heat 1cm oil in a medium frypan over medium heat. Cook the fish for 4 mins each side or until golden and cooked through. Remove from the pan and season with salt.
6. Step 6 — Get ready to serve
   Add the sesame seeds and ½ tsp sesame oil* to the rice and stir with a fork to combine and fluff the rice. Divide the rice, slaw and fish katsu among bowls. Drizzle with the tonkatsu sauce and scatter over the spring onion to serve.

Allergens

Soy, Egg, Gluten, Wheat, Sesame, Fish