Shiromi/whitefish Recipe

Prepare fish

Pat the whitefish fillets dry with paper towels. Trim any thin edges so fillets cook evenly.

Lightly season both sides of the fillets with kosher salt and freshly ground black pepper (about 1/2 tsp salt per side total).

Place fillets in a shallow dish. Combine sake, mirin and 1 teaspoon light soy sauce and pour over the fish. Marinate 10–15 minutes at room temperature (or up to 30 minutes refrigerated). Do not over-marinate so the texture remains delicate.

Choose cooking method

Decide whether to cook the fish simply pan-seared (no breading), panko-crusted pan-fry, or tempura-style deep-fry. The following covers both panko pan-fry and tempura batter versions. For a simple sear, skip to 'Finish & Serve' and pan-sear with oil for 2–3 minutes per side.

Panko pan-fry method

For panko: remove fillets from marinade and pat very lightly to remove excess liquid. Dredge each fillet in all-purpose flour (shake off excess), dip in beaten egg, then press into panko breadcrumbs to coat evenly. Heat 2–3 tablespoons neutral oil in a nonstick or cast-iron skillet over medium-high heat. When oil shimmers, add fillets and fry 2–3 minutes per side until golden and internal temperature reaches 130–140°F (54–60°C) and fish flakes easily. Transfer to a wire rack to rest for 2 minutes.

Tempura (light batter) method

For tempura: chill a metal or ceramic mixing bowl with ice. Combine the cup of flour and 2 tbsp cornstarch. Lightly whisk 1 cold egg into about 3/4 cup ice-cold sparkling water, then add more cold water as needed to reach about 3/4–1 cup total liquid; the batter should be lumpy and very cold. Gently fold the dry mix into the liquid with chopsticks or a fork; do not overmix. Heat 2–3 inches of neutral oil in a pot to 350–360°F (175–182°C). Dust fillets with a little flour, dip into batter letting excess drip off, then carefully lower into oil. Fry in batches 2–3 minutes until coating is crisp and pale-golden and fish is cooked through. Remove with a slotted spoon and drain on a wire rack or paper towel-lined tray.

Pan-seared (no breading) method

For a delicate shiromi preparation: heat 1–2 tablespoons neutral oil in a skillet over medium-high. Remove fillets from marinade and pat dry. Add fillets skin-side down (if skin-on) and cook 2–3 minutes until golden and crisp; flip and cook 1–2 minutes more until just done. Finish with a squeeze of lemon.

While the fish cooks, prepare garnishes: grate the daikon and squeeze out a little liquid; set aside. Slice the lemon into wedges. Mix ponzu (or soy) with any drippings from the fish pan if desired for a quick sauce.

To serve, place fish on serving plates. Spoon a small mound of grated daikon to the side, drizzle a little ponzu or soy over the fish (or serve ponzu on the side). Garnish with thinly sliced scallions, shiso or parsley leaves, a light sprinkle of toasted sesame seeds, and a lemon wedge.

Serve immediately while hot. Suggested accompaniments: steamed rice, pickled vegetables, or a simple salad.