Season the white fish fillet with salt to remove any fishiness through the dehydration process.
2
Cut all vegetables into appropriate sizes. For the green pepper, slice along the grain rather than against it to minimize bitterness.
3
Peel the ginger with a spoon and rehydrate the wakame seaweed in clean water.
4
Wait for water to weep from the fish surface, then pat dry thoroughly with paper towels.
5
Slice the fish against the grain to maintain tenderness, keeping pieces reasonably sized.
6
Prepare the soup by bringing the dashi stock to a boil, adding the drained wakame, scallion pieces, and ginger slices. Taste and adjust seasoning as needed.
7
Combine sake, sugar, mirin, soy sauce, ketchup, and water to make the vinegar-sugar sauce.
8
Mix cornstarch with water to create a slurry for thickening.
9
Coat the fish with cornstarch and immediately pan-fry. Avoid stirring frequently; cook until both sides are golden brown, then set aside.
10
Add oil to the pan and stir-fry harder vegetables first (onion, carrot, kikurage, baby corn), then add the green pepper and cabbage. Keep cooking time brief to preserve texture.
11
Pour in the vinegar-sugar sauce and black vinegar, then gradually add the cornstarch slurry while stirring to achieve the desired consistency.
12
Return the cooked fish to the pan and gently heat through to combine.
13
Plate the dish, drizzle with sesame oil, sprinkle with white sesame seeds, and serve with the soup.
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