This second guest post is from Susan of Cook the Stone
Something new to add to our weekly fish repertoire….
How To Make Baked Fish With Tonkatsu Sauce
Baked fish may not sound as appetizing as say, pork chops, but I am one of those people who find baked fish delicious and filling. It also helps that baking fish is quick and easy, which makes it a great meal for busy people.
However, I also know that there are lots of individuals who hate cooking fish. Are you one of them? Continue reading so that you’ll learn some tips and tricks for baking fish.
Choosing and prepping fish
The first step towards serving a delicious and well-cooked fish is buying fresh fish. How would you know that fish is fresh? Check the eyes first. They should be clear and bright, and a bit protruded. If you see eyes that are cloudy or sunken, then the fish is not fresh.
You should also check the gills.They should be colored pink or red. Avoid fish with gray gills..
To defrost fish, simply remove it from the freezer then leave it on the lower shelf of the fridge for at least 8 hours. If you are in a hurry, you can place it in a bowl of cold water then add salt. I usually add three tablespoons of salt to the bowl of cold water. The fish should then be thawed in a couple of hours. Defrosted fish should be used within 24 hours for best results.
You might want to marinate the fish first in salt and lemon. This can result in cooked fish with a firm flesh and fresh taste. It can also make the fish easier to handle.
Tips for getting the best results for baked fish
You would notice that most baking and frying recipes ask you to coat the fish in oil first before cooking it. Why is this needed considering that fish has natural fish oil? Well, this practice will help in conducting the heat through the fish.
Extra virgin olive oil is usually recommended because it is healthy. It also has a very clean and nice flavor. However, you can also use any oil you may have for this purpose.
How long should the fish stay in the oven? It really depends on the thickness of the fish. The general rule is to bake the fish 10 minutes for every inch of thickness.
I would also suggest that you tuck thin ends of the fish underneath so that it will cook evenly. You’ll know that the fish is done when the flesh is opaque, or when the temperature in the middle reaches 145 degrees Fahrenheit.
Here’s another trick to prevent the fish from sticking to the baking dish— place it on a bed of celery or onions.
Baked fish with tonkatsu sauce recipe
Now this baked fish with tonkatsu sauce recipe that I am sharing with you is easy to prepare. You will need just 5 minutes for the preparation and another 15 minutes for the cooking. It makes four servings.
You can use defrosted fish fillet like tilapia or flounder for this recipe. We’re using Panko breadcrumbs instead of traditional breadcrumbs in this recipe because the former is coarser and can add a crunchy texture to the fish.
If you don’t have Panko in your pantry, there are some choices for you: toasted shredded bread, crushed tortilla chips, crushed potato chips, or crushed cornflakes. I used to make this recipe with crushed tortilla chips, and the result was quite good. I still prefer the Panko. This page is a great source showing how to make homemade Panko breadcrumbs from white bread at home.
- Eight fish fillets (either flounder or tilapia), thawed
- Olive oil for coating the fillets
- 1 ¼ cups Panko breadcrumbs
- ¼ tsp paprika
- ½ cup melted butter
For the tonkatsu sauce, prepare the following:
- ½ cup ketchup
- 2 Tbs Worcestershire sauce1 Tbs soy sauce
- 1 Tbs sugar
- 1 Tbs mirin
- 1 tsp Dijon-style mustard1/4 tsp garlic powder
Step by step guide
- Start by preheating the oven to 375 degrees Fahrenheit.
- Drain the thawed fillets. Pat them dry then arrange on a baking pan that has been sprayed with olive oil.
- Apply olive oil or melted butter to the fish fillets.
- Combine the panko bread crumbs and melted butter in a small bowl. Stir well until completely blended. Spoon the mixture evenly on the top side of each fish fillet.
- Bake the fillets for 12 to 15 minutes. You’ll know that the fish is ready for serving when its topping is colored a light gold.
- Prepare the sauce by stirring all the ingredients in a small bowl.
This recipe sounds simple and easy enough for you to do, right? This is the type of recipe you’d want to have during those busy weeknights when you don’t have enough time to make rotisserie chicken, or you’re not in the mood for spaghetti.
Before I end, can I ask for a small flavor? Kindly share this recipe so that more people will realize that cooking fish isn’t that complicated as it seems.