Name: Nozomi Riyadhs FISH KATSU Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 1 lb stone bass fillets (skinless, boneless); 1 tsp salt; 0.5 tsp black pepper; 0.75 cups all-purpose flour; 2 count large eggs; 1.5 cups panko breadcrumbs; 1 cups neutral oil for frying (vegetable or canola); 4 count lemon wedges (optional); 4 count spring onions (scallions); 1 cup daikon radish; 1 count zucchini; 2 tbs rice vinegar; 1 tsp sesame oil; 1 tsp sugar; 0.25 tsp salt; 0.5 cups Kewpie mayo (Japanese mayonnaise) or good quality mayo; 0.25 cups Bulldog tonkatsu sauce (or similar Japanese brown sauce); 0.5 tbs soy sauce; 0.5 tsp mirin (optional); 1 tsp water (to thin sauce if needed); 1 tsp toasted sesame seeds; 1 cups microgreens or shredded cabbage (for bed)

Method

Fish Katsu

Prepare fish

Pat stone bass fillets dry with paper towels. If fillets are thick, butterfly or gently pound between plastic wrap to an even thickness of about 1/2 inch. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.

Set up breading station

Arrange three shallow containers: one with 3/4 cup all-purpose flour, one with 2 beaten large eggs, and one with 1 1/2 cups panko breadcrumbs. Lightly dust the floured fillets, dip into the beaten eggs until coated, then press into panko to fully cover. Shake off excess.

Fry the fillets

Pour about 1 cup neutral oil into a heavy skillet (or enough to come 1/4-1/2 inch up the side) and heat over medium-high until the oil reaches 350°F (175°C) or a small breadcrumb sizzles immediately when dropped in. Carefully add breaded fillets (work in batches if needed). Fry 2.5–3.5 minutes per side until golden brown and cooked through (internal temp ~ 135–145°F depending on preference). Adjust heat to maintain oil temperature. Transfer to a wire rack or paper towels to drain.

Keep warm

If cooking in batches, keep finished fillets on a baking sheet in a 200°F (95°C) oven to stay warm and crisp while you finish frying remaining pieces.

Vegetable Salad (Spring onion, daikon & zucchini)

Prepare vegetables: Trim and thinly slice spring onions on a bias into 1/4-inch pieces. Peel daikon and julienne or use a mandoline to cut into matchsticks to make 1 cup. Thinly slice zucchini into rounds or half-moons (about 1 cup after slicing).

Dress the vegetables: In a bowl combine 2 tbs rice vinegar, 1 tsp sugar, 1 tsp sesame oil, and 1/4 tsp salt. Whisk until sugar dissolves. Toss sliced spring onions, daikon, and zucchini with the dressing and let sit 5–10 minutes to meld flavors. Taste and adjust salt or vinegar as needed.

Japanese Mayo & Sauce

Make mayo-sauce mix: In a small bowl mix 1/2 cup Kewpie mayo with 1/4 cup Bulldog tonkatsu sauce, 1/2 tbs soy sauce and 1/2 tsp mirin. Stir until smooth. If sauce is very thick, add up to 1 tsp water to reach desired drizzling consistency. Reserve a small amount of plain Bulldog sauce for serving if you’d like a stronger tang on the side.

Garnish & Assemble

Plate: Arrange 1 cup shredded cabbage or microgreens on each plate (divided if serving multiple). Place the dressed vegetable salad to one side. Slice each fried stone bass fillet into 3–4 strips and fan over the bed of greens.

Finish: Drizzle the Japanese mayo + Bulldog sauce mixture over the sliced fish katsu in a thin line or zigzag. Sprinkle toasted sesame seeds over the fish and salad. Serve with lemon wedges on the side and extra Bulldog sauce if desired.

Fish Katsu Recipe