Wasabi,nori (seaweed) and shichimi togarashi (Japanese seven-spice) give this one-tray meal a Japanese accent.
500g sebago potatoes,cut into wedges
2 tbsp sesame oil
2 tsp wasabi paste
16 small whiting fillets
4 sheets nori
½ cup mayonnaise
4 baby cucumbers,finely chopped
1 tbsp finely chopped chives
2 cups sorrel leaves,to serve
shichimi togarashi,to serve
Preheat the oven to 200C fan-forced (220C conventional). Place the potatoes in a large bowl. Add the sesame oil and half the wasabi,season with salt and pepper and toss to coat. Place on a large baking tray lined with nonstick baking paper. Place in the oven and roast for 20 minutes.
Meanwhile,cut each sheet of nori into 4 strips as wide as the fish fillets and press onto the skin side of the fillet.
Move the potatoes to one side of the tray. Place the fish on the other side of the tray,return to the oven and cook for a further 10 minutes or until the fish is golden and just cooked through.
Meanwhile,for the tartare,add the mayonnaise,cucumber,chives and remaining wasabi paste to a small bowl and mix to combine.
Serve the fish and chips with tartare,sorrel leaves and togarashi seasoning.
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.