Deep-fried White Fish with Mozuku Sauce

Marinate fish in mixture of 2 tbsp sake and 1 tbsp soy sauce.
Dust fish with mixture of 2 tbsp flour and 2 tbsp potato starch.
Fry the fish in 180℃ oil till golden, then drain.
Heat mixture of 300 ml bonito broth, 2 tbsp sake, 2 tbsp mirin, 1/2 tsp salt and 2 tbsp light soy sauce in pan until boiling. Add 1/2 carrot, 1 onion and 2 mushrooms, sliced into thin strips.
Add 150g mozuku and when all vegetables are cooked well, add starch and water mixture. Pour sauce over fried fish and top with grated ginger.
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