Bring water in a saucepan to a boil, reduce the heat to gently simmer.
Add the whiting knots to the boiling water and cook for 30 seconds (note 4). Transfer them to serving bowls using a slotted spoon or a netted strainer to serving bowls.
Add the Clear Soup ingredients ito a saucepan and bring it to a boil.
Pour the clear soup into serving bowls, add a green leaf to each bowl and serve while hot.
1. My fillet was about 12cm long.
2. When the dashi stock is one of the key features of the dish like today, I use ichiban-dashi (see Home Style Japanese Dashi Stock) as it has the best flavour. But if you have no time to make dashi stock from scratch, you can use a dashi pack to make clear soup. Please refer to the instructions on the pack and use the appropriate quantity of dashi pack for the dashi stock required in the recipe.
3. Japanese people often use mitsuba (三つ葉, a wild Japanese parsley or the Japanese version of Cryptotaenia), which is a Japanese herb that looks like large flat leaf parsley and has a distinct flavour unlike any other herb. But I could not find them, so I used mizuna leaves instead.
You can use other green leaves such as spinach or snow pea shoots. In the case of spinach, boil and cut to 4-5cm/2” long.
4. If your whiting fillet is large, you will need to boil it a bit longer. The idea is to cook the fish 100% at this stage.