Fish Katsu with Brown Rice Salad & Wasabi Mayo
We all know chicken katsu, but have you tried making this delicious Japanese dish with fish? It's just as tasty!
Ingredients
Rice
- 150 g brown rice
- 1 broccoli cut into small florets
- 2 baby bok choy thinly sliced
- 4 radishes cut in half lengthways & thinly sliced
- 1 Tbsp soy sauce
- 1 lime juiced
Fish
- 600 g market fish
- 1 Tbsp cornflour
- 2 Tbsp milk
- ¾ cup wholemeal breadcrumbs
- 2 tsp oil
Wasabi Mayonnaise
- 2 Tbsp mayonnaise
- 1 tsp wasabi
To Serve
- 1 lime cut into wedges
Instructions
- Before you start, bring a medium pot of salted water to the boil.
- Cook rice in pot of boiling water for about 20 minutes, until tender. Prep broccoli, bok choy and radish. Add broccoli to pot for final 3 minutes of cook time. Drain and return to pot with bok choy, radish, soy sauce and lime juice. Season to taste with salt and pepper.
- Pat fish dry and remove any scales or bones. Cur larger fillets in half and season with salt and pepper. Toss in a large bowl with cornflour. Add milk and toss well. Place breadcrumbs in a second large bowl. Coat fish 1 piece at a time in crumbs, shaking off the access as you go.
- Heat half the oil in a large fry-pan on medium-high heat. Cook fish in batches for 2-3 minutes each side (depending on thickness), until golden and just cooked through. Use second half of oil for second batch. Season fish with salt and pepper.
- To finish, mix mayonnaise and wasabi together in a small bowl. Prep lime.
- Serve rice topped with fish. Dollop over wasabi mayonnaise and serve lime wedges on the side for squeezing.
