Step 1

On the skin side of the fillet, score diagonally in a few places where the flesh is thick. This will allow the fillet to cook evenly.

Step 2

Sprinkle salt on both sides of the fillet.

Step 3

Heat a frypan with oil over medium heat.

Step 4

Put the fillet skin side down. Press down the fillet for a while to prevent it from curling.

Step 5

Cook for 3 minutes, turn it over and cook for about 3 minutes until the flesh is just cooked and no longer translucent (note 2).

Step 6

Transfer the fish to a serving plate, skin side up.

Step 7

Pour the Vegetable Sauce over the fish. Serve immediately.

Step 8

Add dashi stock and all the vegetables, excluding snow peas, to a saucepan and bring it to a boil. Cook for a couple of minutes.

Step 9

Add the snow peas and the remaining Sauce ingredients except cornflour/corn starch to the pan.

Step 10

When it starts boiling again, add the cornflour/corn starch in a swirling motion and quickly mix the sauce. The sauce should thicken.

Step 11

As soon as it starts boiling, turn the heat off.