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Asado Fish Fillet
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How to Cook Japanese Style Fish Asado

Japanese Style Fish Asado is a flavorful fusion dish combining tender fish fillets fried in butter and simmered in a savory soy-based sauce, enhanced with the sweetness of onions and the crunch of bell peppers.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Fish Recipe
Cuisine: Japanese
Keyword: fish asado, Japanese style
Servings: 3 servings
Calories: 145kcal
Author: Manny

Ingredients

  • 1/2 kilo fish fillet labahita or any meaty fish
  • 2 Tbsp. cornstarch
  • 1 pc large onion quartered
  • 5 cloves garlic minced
  • 3-4 stalks leaks or spring onion cut into 1 1/2" long
  • 1 pc red bell pepper cut into strips
  • 2 Tbsp. soy sauce
  • 1 Tbsp. Worcestershire sauce
  • 1/2 tsp. ground pepper
  • 1 tsp. MSG
  • 2 Tbsp. margarine
  • 1/2 cup water

Instructions

How to cook Japanese Style Fish Asado:

  • Cut fish into 1" square fillets. Add minced garlic and cornstarch.
  • Fry in butter until golden brown. Then pour in soy sauce, Worcestershire sauce and season with pepper and MSG.
  • Stir in onion. After 5 minutes, add water and stir until sauce thickens.
  • Lastly, add pepper strips and leek. Serve hot.

Notes

Cooking Tips:

Fresh Fish Give the Best Flavor

While frozen fish fillets would do, the whole dish would taste and feel much better if made with fresh fish. Fresh fish is quite firmer and could handle deep frying relatively better and add more mouthfeel texture in the sauce. Use cream dory or any labahita-type meaty fish for best results.

Fry it in Butter for That Richer Taste

Butter greases the fish rich and deep, a flavor that oil alone can only try to strive for. When frying, ensure the butter used gets to the right heat so that when it fries the fish, this leaves the outside golden, crispy without burning it; also, the sauce sticks to every piece of fish better.

Don't Overcook the Vegetables

Add the peppers and leeks at the end so they retain a bit of crunch and their bright colors. If the vegetables cook too long, they become mushy and lose something of their appealing color to the balance of flavors of the dish. Slightly crisp offers a fresh contrast to the rich sauce and tender fish.