Recipe of Homemade Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce
Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a special dish, Simple Way to Prepare Perfect Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce. One of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few components. You can have Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce using 14 ingredients and 8 steps. Here is how you cook it.
I wanted to increase my repertoire for cod, since my daughter loves it, so I came up with this version with a veggie-packed sweet vinegar ankake sauce.
Prepping the cod well eliminates the unpleasant fishy smell and helps keep it from breaking apart while cooking.
Thinly slicing the green pepper horizontally will soften its texture.
If you will prepare your katakuriko slurry with the method shown here, you'll be able to avoid lumps. Recipe by Mimosa
Ingredients and spices that need to be Get to make Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce:
- 4 fillets Pacific cod
- 1/2 Onion
- 3 Fresh shiitake mushrooms
- 1/3 Carrot
- 1 Green pepper
- 1 Salt (for prepping the fish)
- 1 Plain flour
- 1 Vegetable oil
- For the sweet vinegar sauce:
- 100 ml Dashi stock
- 2 tbsp Vinegar
- 1 1/2 tbsp Soy sauce
- 2 tbsp Light brown sugar (or caster sugar)
- 1 tbsp Katakuriko slurry
Instructions to make Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce
- Cut the cod in half or thirds. Place on a flat sieve and salt both sides, then let sit for about 10 minutes.
- Thoroughly wipe off excess moisture from the cod with paper towels. Using a tea strainer, lightly coat both sides of the fish with flour.
- Thinly slice the onion, julienne the carrot, remove the stem end and seeds from the green pepper and thinly slice. Cut off the very end of the root from stems of the shiitake mushrooms, then thinly slice both the stems and tops.
- Heat vegetable oil in a frying pan, add the cod, and fry until both sides are golden brown. Transfer to a large plate.
- Wipe excess oil from the frying pan with a paper towel, add oil, heat, then sauté the vegetables.
- Once the vegetables are tender, mix in the dashi soup stock, vinegar, soy sauce, and light brown sugar.
- When it comes to a boil, turn off the heat, pour in the katakuriko slurry, and briskly mix until even.
- Turn on the heat, continue stirring with a wooden spatula, then turn off heat once it simmers to a thick sauce. Pour over the cod, and serve.
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