Season fish pieces with salt, soy sauce, sugar and pepper. Set aside for 15 minutes, then add beaten egg and mix well with fish pieces. Heat sufficient oil for deep-frying. Coat fish slices thoroughly with flour, then deep-fry until crisp and light golden. Drain and set aside.
Heat 1 tbsp oil in a clean wok. Add combined sauce ingredients and stir well. When liquid reaches the boil, turn off heat and add fish. Toss gently to coat fish with sauce, then dish out onto a bed of lettuce.
Alternatively, arrange fried fish on a serving dish lined with lettuce leaves and spoon sauce over. Serve with rice.
Recipe from The Asian Fish Cookbook, By Betty Saw, Published by Marshall Cavendish International. See more Japanese recipes