Ocean Perch with Thickened Vegetable Sauce (Vegetable 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't forget to see the section 'MEAL IDEAS' 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.
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 1 serving
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 ocean perch fillet ((note1))
- a large pinch of salt
- ½ tbsp oil
- 40g/1.4oz onion (, thinly sliced)
- 25g/0.9oz carrot (, cut into 5cm long thin matchsticks)
- 2 shiitake mushrooms (, thinly sliced (about 15g/0.5oz))
- 15g/0.5oz snow peas (, diagonally sliced)
- 120ml/4.1oz dashi stock
- 2 tsp mirin
- 1 tsp soy sauce
- 2 tsp cooking sake
- ¼ tsp salt
- 1½ tsp cornflour/corn starch diluted in 2 tsp water
Instructions
- 1
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.
- 2
Sprinkle salt on both sides of the fillet.
- 3
Heat a frypan with oil over medium heat.
- 4
Put the fillet skin side down. Press down the fillet for a while to prevent it from curling.
- 5
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).
- 6
Transfer the fish to a serving plate, skin side up.
- 7
Pour the Vegetable Sauce over the fish. Serve immediately.
- 8
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.
- 9
Add the snow peas and the remaining Sauce ingredients except cornflour/corn starch to the pan.
- 10
When it starts boiling again, add the cornflour/corn starch in a swirling motion and quickly mix the sauce. The sauce should thicken.
- 11
As soon as it starts boiling, turn the heat off.