White Fish Topped with Vegetab

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Turnips (medium)		2
Egg whites		2
White fish fillets (such as cod)		2
Shiitake mushrooms		4
Leeks		1
Spring onion		1
Ginger		1 thumb
Salt		a little
Oil		as required
Sauce:
Dashi broth		200ml
Soy sauce		1.5 tbsp
Mirin		2 tsp
Potato starch in a bit of water		1 tbsp each

Method

Thickly peel the turnips and chop the leeks into 4. Finely chop the spring onions, and cut the mushrooms in half.

Sprinkle the fish with the salt and keep aside for 1-2 hours to dry out a little. Pat dry.

Put the oil in the frying pan and add the fish. Fry to brown only then remove.

Fry the mushrooms and leeks until browned.

Put the roughly chopped spring onion in a bowl and half the grated ginger (squeeze out some of the juice) and mix well.

Arrange the fish and Step 4 attractively on a dish.

Put the salt into the egg whites and whisk.

Grate the turnip and squeeze out some moisture. Mix into the meringue and pour over the dish at Step 6. Put into a steamer for 7-8 minutes.

In the meantime, put the dashi broth, mirin and soy sauce into a pan and bring to the boil. Add the potato starch in water to thicken the sauce.

Pour the sauce over Step 8 and top with a pinch of Step 5. It's now ready to serve.

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