Suburi ~ Amberjack with Sweet Vinegar Ankake Sauce ~

Name: Suburi ~ Amberjack with Sweet Vinegar Ankake Sauce ~
Cuisine: American
Ingredients: 150 grams Amberjack (buri); 1/2 Onion; 1/10 Kabocha squash; 1 pinch Salt and pepper; 1 tbsp each Katakuriko, cake flour; 1 tbsp Vegetable oil; 3 tbsp Soy sauce; 2 tbsp Mirin; 2 tbsp Sugar; 1 tbsp Katakuriko; 3 tbsp Vinegar

cookpad.japan @cookpad_jp

I had leftover amberjack sashimi... so I cooked it like sweet and sour pork!

You can make this with fish other than amberjack.
I used leftover vegetables from the refrigerator, but if you add lots of bell peppers and bamboo shoots, it will be more colorful. Recipe by Arusutoromeria

I had leftover amberjack sashimi... so I cooked it like sweet and sour pork!

cookpad.japan @cookpad_jp

I had leftover amberjack sashimi... so I cooked it like sweet and sour pork!

Saved

Ingredients

150 gramsAmberjack (buri)
1/2Onion
1/10Kabocha squash
1 pinchSalt and pepper
1 tbspeach Katakuriko, cake flour
1 tbspVegetable oil
3 tbspSoy sauce
2 tbspMirin
2 tbspSugar
1 tbspKatakuriko
3 tbspVinegar

Saved

Steps

1

Cut the onion into wedges. Cut the kabocha squash into wedges, then slice. Microwave each one for 1 1/2 minutes.
2

Cut the amberjack into bite-sized pieces, and season with salt and pepper.
3

Combine katakuriko and cake flour in a plastic bag. Add the fish pieces and coat with the flours.
4

Heat oil in a frying pan, shake excess flour off the fish pieces and pan-fry until golden brown on both sides.
5

Add onion and kabocha squash and stir fry.
6

Add soy sauce, mirin, sugar, and 50 ml of water. Simmer until the sauce has reduced a bit. Add katakuriko dissolved in twice its amount of water for a slurry to thicken the sauce.
7

Add vinegar, and stir-fry quickly together.