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Ocean Perch with Thickened Vegetable Sauce (Vegetable Ankake)
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Pan-fried ocean perch fillet is covered with a thick vegetable sauce and has a savoury flavour. It might look complicated, but it is quite easy to make. The ocean perch goes so well with the Thickened Vegetable Sauce.

Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.

Recipe Type: Main
Cuisine: Japanese
Keyword: ankake, pan-fried fish, vegetable sauce
Serves: 1
Author: Yumiko
Ingredients (tbsp=15ml, cup=250ml)
  • 1 ocean perch fillet (note1)
  • a large pinch of salt
  • ½ tbsp oil
Vegetables
  • 40g/1.4oz onion , thinly sliced
  • 25g/0.9oz carrot , cut into 5cm long thin matchsticks
  • 2 shiitake mushrooms , thinly sliced (about 15g/0.5oz)
  • 15g/0.5oz snow peas , diagonally sliced
Sauce
  • 120ml/4.1oz dashi stock
  • 2 tsp mirin
  • 1 tsp soy sauce
  • 2 tsp cooking sake
  • ¼ tsp salt
  • tsp cornflour/corn starch diluted in 2 tsp water
Instructions
  1. On the skin side of the fillet, score diagonally in a few places where the flesh is thick. This will allow the fillet to cook evenly.

  2. Sprinkle salt on both sides of the fillet.
  3. Heat a frypan with oil over medium heat.
  4. Put the fillet skin side down. Press down the fillet for a while to prevent it from curling.

  5. Cook for 3 minutes, turn it over and cook for about 3 minutes until the flesh is just cooked and no longer translucent (note 2).
  6. Transfer the fish to a serving plate, skin side up.
  7. Pour the Vegetable Sauce over the fish. Serve immediately.
Vegetable Sauce
  1. Add dashi stock and all the vegetables, excluding snow peas, to a saucepan and bring it to a boil. Cook for a couple of minutes.

  2. Add the snow peas and the remaining Sauce ingredients except cornflour/corn starch to the pan.
  3. When it starts boiling again, add the cornflour/corn starch in a swirling motion and quickly mix the sauce. The sauce should thicken.
  4. As soon as it starts boiling, turn the heat off.

Recipe Notes

1. My ocean perch fillet was about 135g/4.8oz and no thicker than 2.5cm/1” but you can make it a bit larger if you want.

This recipe will work with any non-oily white flesh fish fillet such as snapper, barramundi, or cod.

2. If your fish is larger and thicker than mine, it will take a bit longer to cook.

3. Nutrition per serving.

serving: 385g calories: 329kcal fat: 9.9g (15%) saturated fat: 1.1g (6%) trans fat: 0.1g polyunsaturated fat: 2.1g monounsaturated fat: 5.6g cholesterol: 58mg (19%) sodium: 1317mg (55%) potassium: 887mg (25%) carbohydrates: 16g (5%) dietary fibre: 2.5g (10%) sugar: 8.2g protein: 38g vitamin a: 88% vitamin c: 26% calcium: 13% iron: 13%