1 carrot peeled
1 small cucumber, peeled
1 cm piece ginger, peeled
1 tbsp mirin
2 tsp soy sauce
2 skinless white fish fillets, about 100 g each
1 tsp shichimi togarashi (Japenese seven spice mix)
- Cut the carrot, cucumber and ginger into matchsticks, and put them in a bowl. Add the mirin and soy sauce.
- Sprinkle the fish with the shichimi togarashi, pressing it into flesh, and season. Heat a little oil in a pan. When it is very hot, fry the fish on each side for 2 minutes or until it is cooked. Serve the fish with a pile of the salad and some rice or noodles.