Mochi-Crusted Snapper

Directions

1. 1
   In a small saucepan, bring the soy sauce, rice vinegar, sugar and 3 tablespoons of water to a boil.
2. 2
   In a small bowl, whisk the kudzu with 1 tablespoon of water, then whisk into the saucepan.
3. 3
   Boil over moderately high heat until thickened, about 1 minute.
4. 4
   Remove from the heat and whisk in the sesame oil, sesame seeds, yuzu kosho and 2 tablespoons of the canola oil; keep warm.
5. 5
   In a bowl, toss the mochi with the furikake.
6. 6
   Season the snapper with salt.
7. 7
   In a large nonstick skillet, heat 1/4 cup of the canola oil.
8. 8
   Using a 1/3 cup measuring cup, scoop 3 loose mounds of the mochi mixture into the skillet; flatten them slightly.
9. 9
   Set 1 fillet on each mound.
10. 10
    Spread another 1/3 cup of the mochi on each fillet.
11. 11
    Cook over moderately high heat until golden, about 4 minutes.
12. 12
    Using a spatula, carefully flip the fish and cook until golden and the fish is cooked through, 4 to 6 minutes.
13. 13
    Drain on paper towels.
14. 14
    Wipe out the skillet and repeat with the remaining 1/4 cup canola oil, mochi mixture and fish.
15. 15
    Transfer the fish to plates and garnish with scallions.
16. 16
    Serve with somen noodles and the sauce.