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Great recipe for Sautéed Cod and Tofu with Chinese-Style Ankake Sauce. I made this dish with my grandfather at his house. Serve this light white fish dish with a tasty ankake sauce.
To get started with this recipe, we must prepare a few components. You can cook sautéed cod and tofu with chinese-style ankake sauce using 18 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Sautéed Cod and Tofu with Chinese-Style Ankake Sauce:
- Get 2 fillets Cod (or any white fish)
- Prepare 1/2 block Tofu (firm)
- Get 1 as required Katakuriko
- Get For the ankake sauce:
- Make ready 250 ml ◎ Water
- Take 25 ml each ◎ Soy sauce, mirin
- Get 1/2 tbsp ◎ Oyster sauce
- Take 1/2 tbsp ◎ Chinese chicken soup stock granules
- Make ready 1/2 tbsp ◎ Shaoxing wine (or shochu or cooking sake)
- Prepare 1 tbsp + 2 tablespoons Katakuriko + water
- Take Ingredients for the ankake sauce:
- Take 1/2 Onion
- Take 2 cm Carrot
- Get 1/2 bunch Chinese chives
- Get 1 as required Mixed mushrooms
- Make ready Toppings to finish
- Prepare 1 optional Finely julienned Japanese leek (the white part only)
- Make ready 1 optional Ginger (good in winter)
Silky smooth Chinese Steamed Cod Fish Recipe is super simple yet incredibly delicious. I love the drama of pouring the hot oil over the cod fish and watching the ginger and scallion topping sizzle! You don't need a bamboo steamer. This is ankakedoufu, Japanese style tofu with ankake sauce.
Steps to make Sautéed Cod and Tofu with Chinese-Style Ankake Sauce:
- 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.
- 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.
- 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.
- Slice the ingredients for the ankake sauce into bite-sized pieces. You can use any leftovers such as imitation crab sticks or spinach.
- 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.
- Pour the ankake onto the cod and tofu. You can use any ingredients you have at home for the an sauce.
- Garnish with thinly sliced Japanese leek (white part only) and your dish will look fancier. Make this dish for your dinner parties.
A savory sauce typically made with dashi broth thickened using a starch like arrowroot flour or p. The sauce is delicious: a little sweet, a little smoky, a little spicy. The sauce is also easy to whisk up, and really elevates a simple stir-fry. I made this recipe as written, but added thin strips of baby bok choy just because I wanted to use it up. I added the bok choy at the end of cooking, just before adding the sauce, and that worked fine.
Above is how you can cook dinner sautéed cod and tofu with chinese-style ankake sauce, very simple to make. Do the cooking stages appropriately, loosen up and use your coronary heart then your cooking will be delicious. There are many recipes which you could try from this web site, please find what you need. In case you like this recipe please share it with your folks. Completely satisfied cooking.
