Sautéed Cod and Tofu with Chinese-Style Ankake Sauce
cookpad.japan @cookpad_jp
I made this dish with my grandfather at his house.
Serve this light white fish dish with a tasty ankake sauce.
Tofu goes well with this an so you can make a nice dish without using cod fillets.
-I used only one frying pan but if you don't like this, use separate frying pans.
-Sesame oil is for flavouring the dish. I mixed vegetable oil and sesame oil but you can use either of them.
-Sprinkling sake over the cod gets rid of the strong fishy smell.
-As an alternative to shaoxing wine I prefer shochu to sake. Recipe by Amikope
Open in Cookpad AppCooking Instructions
- 1
Sprinkle salt over the cod and let it rest for 5-10 minutes (if you use lightly salted cod this is not necessary). Slice the tofu into 1 cm thickness and pat dry with a paper towel.
- 2
Drizzle cooking sake over the cod. Rinse off the salt and drain. Sprinkle some black pepper over the cod and tofu. Coat both of them with flour.
- 3
Pour an equal amount of vegetable oil and sesame oil into a frying pan. Fry the cod and tofu until golden brown. Transfer onto a serving dish.
- 4
Slice the ingredients for the ankake sauce into bite-sized pieces. You can use any leftovers such as imitation crab sticks or spinach.
- 5
Add some sesame oil to the frying pan and fry the ankake ingredients. Once they are cooked through add the ◎ ingredients. Reduce the sauce. Add the katakuriko dissolved in water to thicken the sauce. Reduce the sauce further and it is ready.
- 6
Pour the ankake onto the cod and tofu. You can use any ingredients you have at home for the an sauce.
- 7
Garnish with thinly sliced Japanese leek (white part only) and your dish will look fancier. Make this dish for your dinner parties.
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