Japanese-style fish and chips with wasabi tartare

Name: Japanese-style fish and chips with wasabi tartare
Cook time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 500g sebago potatoes, cut into wedges; 2 tbsp sesame oil; 2 tsp wasabi paste; 16 small whiting fillets; 4 sheets nori; ½ cup mayonnaise; 4 baby cucumbers, finely chopped; 1 tbsp finely chopped chives; 2 cups sorrel leaves, to serve; shichimi togarashi, to serve

Jessica Brook

June 14, 2024

Japanese-style one-tray fish and chips with wasabi tartare. James Moffatt

easyTime:30 mins - 1 hourServes:4

Wasabi, nori (seaweed) and shichimi togarashi (Japanese seven-spice) give this one-tray meal a Japanese accent.

Ingredients

500g sebago potatoes, cut into wedges
2 tbsp sesame oil
2 tsp wasabi paste
16 small whiting fillets
4 sheets nori
½ cup mayonnaise
4 baby cucumbers, finely chopped
1 tbsp finely chopped chives
2 cups sorrel leaves, to serve
shichimi togarashi, to serve

Method

Step 1
Preheat the oven to 200C fan-forced (220C conventional). Place the potatoes in a large bowl. Add the sesame oil and half the wasabi, season with salt and pepper and toss to coat. Place on a large baking tray lined with nonstick baking paper. Place in the oven and roast for 20 minutes.
Step 2
Meanwhile, cut each sheet of nori into 4 strips as wide as the fish fillets and press onto the skin side of the fillet.
Step 3
Move the potatoes to one side of the tray. Place the fish on the other side of the tray, return to the oven and cook for a further 10 minutes or until the fish is golden and just cooked through.
Step 4
Meanwhile, for the tartare, add the mayonnaise, cucumber, chives and remaining wasabi paste to a small bowl and mix to combine.
Step 5
Serve the fish and chips with tartare, sorrel leaves and togarashi seasoning.