200g tofu (firm tofu)
200g potatoes
3g salt
1 tbsp starch (about 15g)
2.5 sheets nori

Neutral oil

1 tsp starch
2 tsp water

Sauce

1-2 tbsp soy sauce
50g water
1 tbsp mirin
some ginger
1 tsp sugar

Goma Ae

175g leaf spinach (no baby spinach)
1 tbsp sesame seeds
1 tsp sugar
1.5 tbsp soy sauce
1 tbsp sesame oil (optional)

Toasted sesame seeds as topping

For the sauce, mix all ingredients - just a tbsp of soy sauce for now - in a small pot and bring to a boil. Season to taste with soy sauce.

For the goma-ae, wash the spinach, let it collapse in a non-stick pan with the lid closed. Put it in a colander and squeeze it - but not dead. Chop it coarsely.

Grind the sesame seeds in a grinder (new German for electric coffee grinder) - but not to a paste, more like wet sand. Mix the sesame seeds with sugar and joja sauce. Mix in the spinach and let it sit for a bit. Season with soy sauce and sesame oil.

Crumble the tofu quite finely and put it on a straining cloth. Squeeze the water out of the tofu.

Peel the potatoes, chop them and put them in a stand mixer with some water. Mash the potatoes. Put the puree in a straining cloth and squeeze out the water.

Mix potatoes and tofu with starch and salt.

Cut 3 nori leaves in halves, you will need 3 half leaves.

Mix the remaining starch with water and brush the nori. Lay them on a kitchen board. Press the potato tofu evenly onto the nori. Place a chopstick lengthwise in the center and press on it, this will simulate the bone removed.

Fry them, preferably one at a time, with the nori side up, until golden brown, 3-5 minutes. Turn them carefully and glaze them with the sauce. Fry on the skin side for another 1-2 minutes. Keep the finished fish fillets warm in the oven.

Cut the fish fillets into portions, serve with the sauce and the sesame spinach.