Slow-baked Shichimi Fish
Jan
Shichimi Togarashi is a Japanese seasoning typically used as a sprinkle, but here we’ve turned it into delicious crust of flavour on slow-baked white fish. Shichimi blends the warmth of sesame with the tang of citrus, the zip of sechuan pepper with the heat of chili, so it’s not a blend for the faint-hearted. The complex flavours work well with a delicate white fish.
Ingredients
2 white fish fillets
1 Tablespoon Brazen Shichimi Togarashi
1 Tablespoon cooking oil
Method
Preheat oven to 130 degrees.
Line a baking dish with baking paper. Brush with 1/2 tablespoon oil.
Place fillets on baking paper, brush with oil and sprinkle with Brazen Shichimi Togarashi.
Let stand 10 minutes then bake until just opaque in centre, 15-18 minutes.
It should feel just firm to the touch.
Serve with steamed green vegetables such as broccolini, asian greens and beans.
