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Ingredients

  • 1 peeled carrot
  • 1 small cucumber, peeled
  • 1cm piece ginger, peeled
  • 1 tbsp mirin
  • 2 tsp soy sauce
  • 2 skinless white fish fillets, about 100g each
  • 1 tsp shichimi togarashi (Japanese seven spice mix)
  • oil

Method

  • STEP 1

    Cut the carrot, cucumber and ginger into matchsticks, and put them in a bowl. Add the mirin and soy sauce.

  • STEP 2

    Sprinkle the fish with the shichimi togarashi, pressing it into the 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.

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