6 x 150 g pieces of hapuku fillet, skin off, pin-boned, or other mild-flavoured fish like snapper or grouper
3/4 c uncooked short grain rice
1 t chicken powder
1 sea salt flakes
1 t caster sugar
1/4 t ground white pepper
3 shallots or spring onions, finely chopped
1/3 vegetable oil
coriander leaves for garnish
shiro dashi sauce:
1/3 c shiro dashi*
4.5 T light soy sauce
3.5 T sugar syrup (Bring 3 T caster sugar and 3 T water to a boil in small sauce pan then simmer gently until it thickens slightly, about 5 mins.)
7 T water
1 T kuzu root starch*
Cook 3/4 c rice a day ahead if possible.
Make shiro dashi sauce by combining dashi, soy sauce, sugar syrup and water in a small saucepan and bring to the boil. Combine kuzu root starch with just enough water to make a paste, about 1-2 T. Only add kuzu paste when dashi comes to the boil. Add the paste a little at a time, whisking constantly, until the sauce coats the back of a spoon. Set aside.
Steam fish in a steamer or work for about 6-7 mins, depending on thickness, until a thin skewer can be inserted easily.
Heat a large wok over high heat. Add oil and when it starts to smoke, add eggs and cook for about 35 seconds, moving them around. Add rice and stir-fry until heated through and no clumps of rice remain. Add chicken powder, salt, sugar, pepper and shallots.
Plate rice with the fish. Reheat shiro dashi sauce, stir in lemon juice (to taste) and spoon over fish. Garnish with coriander leaves.
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