Hello everybody, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, pacific cod and vegetables with sweet vinegar ankake sauce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce. 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.
Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce is one of the most favored of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It’s appreciated by millions daily. They are nice and they look fantastic. Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce is something which I’ve loved my entire life.
To begin with this particular recipe, we must prepare a few ingredients. You can cook pacific cod and vegetables with sweet vinegar ankake sauce using 14 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Pacific Cod and Vegetables with Sweet Vinegar Ankake Sauce:
- Get 4 fillets Pacific cod
- Make ready 1/2 Onion
- Make ready 3 Fresh shiitake mushrooms
- Make ready 1/3 Carrot
- Prepare 1 Green pepper
- Get 1 Salt (for prepping the fish)
- Take 1 Plain flour
- Prepare 1 Vegetable oil
- Take For the sweet vinegar sauce:
- Take 100 ml Dashi stock
- Make ready 2 tbsp Vinegar
- Prepare 1 1/2 tbsp Soy sauce
- Get 2 tbsp Light brown sugar (or caster sugar)
- Get 1 tbsp Katakuriko slurry
In bowl of food processor, combine peppers, olive oil, parsley, shallot, vinegar, tomato paste, sugar and ½ teaspoon salt. Blend until smooth; adjust seasoning to taste. Bring ginger sauce to room temperature before serving. While the cod cooks, in a bowl, combine the parsley, almonds and as much of the garlic paste as you'd like.
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.
Slowly stir in enough olive oil to create a rough paste; season with salt and pepper to taste. Top with the cooked cod fillets. Garnish with the remaining ground Espelette pepper, parsley-almond relish and a drizzle of olive oil. In the fish-and-chip world, a common debate lies in the choice between cod and haddock. Both are flaky white fish, with similar flavors and textures.
So that’s going to wrap this up for this special food pacific cod and vegetables with sweet vinegar ankake sauce recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
