Instructions
- Cut basa fillets crosswise in half. Season both sides with salt and pepper. Lightly coat with flour and shake off excess.
- Heat oil in a frying pan over medium heat. Fry fillets 3–4 minutes per side until golden brown and flesh is opaque.
- In a small bowl, whisk soy sauce, mirin, sake, and sugar until sugar dissolves. Pour over fish and cook 1–2 minutes, spooning over the fish, until sauce thickens and coats the back of a spoon.
- Thinly slice scallions and sprinkle over fish. Turn off heat.
- Divide rice into donburi bowls, top with fish, drizzle with pan sauce, and sprinkle with sesame seeds and sansho pepper.