ankake

Pan-fried ocean perch fillet is covered with a thick vegetable sauce and has a savoury flavour. It might look complicated, but it is quite easy to make. The ocean perch goes so well with the Thickened Vegetable Sauce.Don&#x27;t forget to see the section &#x27;MEAL IDEAS&#x27; below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Ocean Perch with Thickened Vegetable Sauce (Vegetable Ankake)

ocean perch fillet ((note1))

salt

onion

grams/0.9 ounces carrot (,

mushrooms

snow peas (, diagonally sliced)

dashi stock

mirin

soy sauce

tsp cooking sake

1½ tsp cornflour/corn starch diluted in 2 tsp water

On the skin side of the fillet, score diagonally in a few places where the flesh is thick. This will allow the fillet to cook evenly.

Sprinkle salt on both sides of the fillet.

Heat a frypan with oil over medium heat.

Put the fillet skin side down. Press down the fillet for a while to prevent it from curling.

Cook for 3 minutes, turn it over and cook for about 3 minutes until the flesh is just cooked and no longer translucent (note 2).

Transfer the fish to a serving plate, skin side up.

Pour the Vegetable Sauce over the fish. Serve immediately.

Add dashi stock and all the vegetables, excluding snow peas, to a saucepan and bring it to a boil. Cook for a couple of minutes.

Add the snow peas and the remaining Sauce ingredients except cornflour/corn starch to the pan.

When it starts boiling again, add the cornflour/corn starch in a swirling motion and quickly mix the sauce. The sauce should thicken.

As soon as it starts boiling, turn the heat off.

Vegetable Sauce

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