Crispy Fish Katsu with Slaw & Ponzu Mayo

Steps

1. Bring a large pot of water to the boil.
2. Add rice to pot of boiling water. Bring back to the boil and cook rice (ensuring a rapid boil) for about 20 minutes, or until grains are tender. While cooking, finely chop broccoli. Add broccoli to pot for last 3 minutes of cook time. Drain well through a sieve, toss with soy sauce and vinegar and set aside to serve.
3. Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half and season with salt. Add fish to a large bowl, along with flour and toss to coat. Add egg to same bowl, split the yolk and toss to coat fish. Place breadcrumbs in another bowl. Place fish into the crumbs, turn to coat each piece well and place on a plate/tray.
4. Slice spring onion. In a medium bowl, toss slaw, spring onion and first measure of ponzu sauce together. Season to taste with salt.
5. Heat oil in a large fry-pan on medium heat. Cook fish, in batches, for about 3 minutes each side or until cooked through and golden.
6. In a small bowl, combine second measure of ponzu sauce and mayonnaise.
7. Rice topped with fish, slaw and ponzu mayo. Drizzle over and any extra ponzu sauce.