3-4 hakusai napa cabbage leaves (170 g in photo)
1 red chili pepper (slices)
For miso sauce
2 tbsp chicken stock
2 tsp miso
1/2 tsp tobanjan chili bean paste
1 1/4 tsp sugar
1-2 tbsp potato starch (for coating fish)
1-2 tbsp oil (for sauteing fish; not in photo)
Mix all ingredients for miso sauce, and set aside.
Cut hakusai into 3-4 cm squares.
Cut fish in a size matching hakusai.
Heat oil in a frying pan.
Coat fish with potato starch, pat off extra starch, and saute on medium high heat.
Wipe off extra oil in frying pan.
Saute firm, white section of hakusai on medium to medium low heat.
When green section of hakusai becomes somewhat bright (does not have to be very bright/cooked through), put back fish, and gently mix.
- The potato starch used to coat fish makes the miso sauce somewhat thick at the end. There is no need to add extra thickener.
- If your miso is a sweet type, reduce sugar to 1 tsp.
- The flavor of the miso sauce is quite mild. Increase the amount of tobanjan or saute red chili pepper (with some oil) before the hakusai for more spiciness.
- If served at a restaurant, fish would more likely be deep-fried, and hakusai would be sauted with relatively a large amount of oil.