Cod with Vegetable Ankake Sauce. The sauce can contain vegetables and/or meat (see my Tofu with Vegetable Sauce), or nothing, i.e. just a plain thick sauce as you can see in my Japanese Ankake not only makes the sauce cling onto the main ingredient but also keeps the dish warm for a long time. When Ankake is poured over udon. This buttery baked cod has the aromatic flavors of lemon, garlic, and dill.

Pasilla Chili SauceMadeleine Cocina. salt, water, onion, garlic, vegetable oil, chilies, green tomatoes. Cod With Vegetables Recipes on Yummly Creamy Baked Cod With Potatoes, Quick Baked Cod And Cornbread, Baked Cod. You can cook Cod with Vegetable Ankake Sauce using 16 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Cod with Vegetable Ankake Sauce

It's 2 of Cod filets.
You need 1 of Green pepper.
You need 1/3 of of a carrot Carrot.
It's 1/2 bunch of Shimeji mushrooms.
Prepare 1 dash of Salt.
Prepare 1 dash of Pepper.
Prepare 2 tbsp of Vegetable oil (for frying).
You need 1 of Katakuriko.
You need of Ankake sauce.
It's 100 ml of Water.
You need 1 tbsp of Soy sauce.
It's 1/2 tbsp of Sake.
It's 1/2 tbsp of Mirin.
It's 1/2 tbsp of Sugar.
It's 1/2 tsp of Dashi stock granules.
You need 1/2 of to 1 tablespoon Katakuriko mixed with water.

I combined in-season cod with some vegetables I had in the refrigerator, to make a Japanese-style dish. If you prefer to have lots of sauce, double the sauce ingredients. The key is to not flip the cod over too often when it's cooking. In this easy and healthy cod recipe, vegetables and fish are roasted on a sheet pan, then topped with chermoula--a classic Moroccan sauce made of lemon juice, garlic, paprika and Reviews for: Photos of Moroccan Baked Cod & Vegetables with Chermoula Sauce.

Cod with Vegetable Ankake Sauce instructions

Put all the ingredients except for the katakuriko and water in a small pan. Bring to a boil and wait for 20 seconds before turning off the heat..
Prepare the katakuriko and water. For every 1 tablespoon of water, mix in 1/2 tablespoon of katakuriko..
Julienne the bell pepper and carrot, and shred the shimeji mushrooms apart..
Cut the cod into bite-sized pieces and season lightly with salt and pepper. Dust with katakuriko. If you are using salt cod, don't add more salt..
Put some oil in a frying pan and heat over medium heat. Pan fry the cod pieces until crispy, and transfer to a plate..
Wash and wipe out the frying pan, add a little oil, and stir fry the carrot, shimeji mushroom and bell pepper, adding in that order..
When the vegetables have wilted a little, add the Step 1 sauce and bring to a boil..
When it comes to a boil turn the heat down to low. Add the katakuriko and water little by little while stirring the sauce in the pan. When the sauce is as thickened as you like, turn off the heat..
Put the cod on a serving plate, pour the ankake sauce over and serve..

Cod fillets cooked in a pungent tomato sauce with green olives and marinated, pickled vegetables. Jumbo shrimp may be added at the same time as the fish for an even more delicious and impressive meal. Place fish on the bottom on the baking dish. Top it off with vegetable mixture. Fish with Lemon Butter Garlic Sauce