Fried Fish with Vegetable Thick Sauce 魚の唐揚げ野菜あんかけ
Author: Naoko Yoshioka
Recipe type: Main Dish, Seafood, Fish, Vegetables
Cuisine: Japanese
Serves: 4
- 250g white meat fish fillet
- 2 tbsp sake
- 50g carrot
- ½ onion
- 4 shiitake mushroom
- 200g bean sprouts
- 50g snow peas
- starch for coat
- vegetable oil for deep frying
- 2 tbsp oil
- For vegetable thick sauce:
- 2 cup dashi stock
- 2½ tbsp light soy sauce
- 1 tbsp mirin
- 1 tbsp sugar
- 1½ starch
- 1½ water
- a little of salt
- Cut the white fish into 7-8 ㎜ pieces and sprinkle with a little salt , pepper, and sake. Let stand for 10 min. cut the carrot into 5㎝ long thin strips. Cut the onion and shiitake mushroom into thinly slice. Remove the strings of the snow peas and slice diagonally.
- Combine the dashi, light soy sauce, mirin and sugar in a pan and heat it. Mix the starch with the water.
- Heat the oil to 170- 180 ℃. Coat each fish piece with plenty of starch and deep-fry until crispy.
- Heat half of the oil in a frying pan and fry the carrot, onion and shiitake mushroom in this order. Add the remaining oil and fry the bean sprouts and snow peas lightly.
- Add the dashi mixture and mix when it comes to a boil, add the starch dissolved in the water to thicken it. Season with salt. And add the deep-fried fish to the thicken sauce and mix.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you.
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2010/05/18/fried-fish-with-vegetable-thick-sauce/
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