Steps

1. Peel and thinly slice 60g (approx. 1/4 medium) of onion.
   🕒 01:16
2. Peel and finely julienne 30g (approx. 1/6 medium) of carrot.
   🕒 01:22
3. Trim the roots off 100g (approx. 1/2 bunch) of komatsuna greens and cut into 3cm lengths.
   🕒 01:30
4. In a bowl, combine 150ml of water, 1.5 tbsp of soy sauce, 1 tbsp of vinegar, 1 tbsp of sugar, 1 tsp of potato starch, and 1 tsp of dashi granules. Mix well.
   🕒 01:37
5. Remove scales from 200g of white fish using a bottle cap. Debone if there are any large bones. (Key Tip!) Cut-offs may have scales or bones, so thorough preparation makes them tastier.
   🕒 01:53
6. Pat dry the white fish with paper towels and cut into bite-sized pieces.
   🕒 02:26
7. Sprinkle a pinch of salt and 1 tbsp of potato starch over the cut fish, coating evenly. (Key Tip!) Coating with potato starch before frying helps prevent excess moisture release, resulting in a fluffy and delicious texture.
   🕒 02:38
8. Heat oil in a frying pan over medium heat. Place the white fish skin-side down and sear until golden brown. Flip and cook the other side until also browned.
   🕒 02:46
9. Once both sides are browned, remove the white fish to a plate.
   🕒 03:16
10. In the same frying pan, add the sliced onion, carrot, and komatsuna greens. Stir-fry until they are softened.
    🕒 03:24
11. Once the vegetables are softened, re-mix the prepared seasoning sauce and pour it into the frying pan.
    🕒 03:34
12. Stir and cook over medium-high heat until the sauce thickens.
    🕒 03:42
13. Return the reserved white fish to the frying pan. Gently mix to coat without breaking the fish, and warm through.
    🕒 03:59
14. Plate and serve. It's ready!
    🕒 04:24
15. (Key Tip!) This recipe is also delicious when made with other fish like salmon or yellowtail.
    🕒 07:27
16. (Key Tip!) Adding vinegar provides a refreshing aroma and enhances the overall flavor.
    🕒 07:51