Char katsu with ponzu sauce and cucumber-hijiki salad from Good Fish (Updated and Expanded Edition): 100 Sustainable Seafood Recipes from the Pacific Coast (page 226) by Becky Selengut

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on December 19, 2019

    Test run for The Feast of the Seven Fish PNW style final recipe all from sustainable fish. This finishes with a repetition of the cucumber flavor but here in a Japanese style salad. It is worth tracking down yuzu juice if this is your finale. I know - breading arctic char is nearly sacrilegious but this recipe justifies it. Optional rice mirrors the preceding recipe and allows the big appetites to fill-up at the end of the meal.

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