Name: Pan-Steamed White Fish with Dashi Vinegar Sauce
Total time: 25 min
Yield: 2 Servings
Cuisine: Japanese
Ingredients: 2 white fish fillets; [A] ½ packet Kayanoya Original Dashi Stock Powder (remove from the packet); [A] 2 tbsp sake; [B] ½ packet Kayanoya Original Dashi Stock Powder (remove from the packet); [B] ¾ cup (200 ml) water; [B] 2 tbsp vinegar; [B] 1 tbsp sugar; Potato starch, as needed; 1 clove garlic; ½ Japanese leek (negi), or 3–4 green onions; 4 shiso leaves; Vegetable oil, as needed

Pan-Steamed White Fish with Dashi Vinegar Sauce Pan-Steamed White Fish with Dashi Vinegar Sauce

White fish seasoned with Kayanoya Dashi is gently pan-steamed and finished with a light dashi vinegar sauce and fresh shiso. A refreshing dish that's perfect for warm-weather meals.