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Tara no Amazu Ankake (Cod with Sweet and Sour Sauce)
Serves 2 · About 30 min (10 min of this is just letting it sit after salting)
A Chinese-style dish: pan-fried cod topped with a thick sweet and sour sauce with vegetables.
① Salt the cod→② Cut the vegetables→③ Pan-fry the cod→④ Make the sauce→⑤ Thicken the sauce and pour over
What to buy
Fish
Vegetables
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How to make it
1
Salt the cod and let sit 10 minutes
- Sprinkle 1/4 tsp salt (for 2 fillets) on both sides of the cod and let sit 10 minutes
- Wipe off the water that comes out with paper towels, and cut each fillet in half on the cutting board
- When done cutting, wash your hands, the knife and the cutting board with dish soap (before cutting the vegetables in step 2)
How to tell it's doneNo water is sitting on the surface of the cod.
2
Cut the vegetables into thin strips
- Cut on the cutting board. Peel the carrot and cut into thin strips 4 cm long
- Cut the green pepper in half lengthwise, remove the seeds, and cut into thin strips
- Cut the onion into thin slices
How to tell it's doneAll 3 are cut to about the same thinness.
3
Coat the cod with starch and pan-fry
- Coat the cod lightly all over with 1 tbsp potato starch
- Put 1 tbsp vegetable oil in a frying pan and heat over medium heat. Lay the cod in skin side down
- Cook about 3 minutes without touching. When browned, turn over and cook 2–3 minutes
- When cooked, take it out onto a plate
How to tell it's doneBreak open the thickest part with chopsticks: it is white and not see-through all the way inside. The flesh flakes apart easily.
4
Stir-fry the vegetables and bring the sauce to a boil
- Lightly wipe the pan clean with paper towels, add 1 tsp vegetable oil and put over medium heat
- Add the carrot, onion and green pepper and stir-fry about 2 minutes
- Add 100 ml water, 2 tbsp vinegar, 2 tbsp sugar, 1 1/2 tbsp soy sauce and 1 tbsp ketchup, stir, and bring to a boil
- In a small dish, mix 2 tsp potato starch and 1 tbsp water (starch slurry)
How to tell it's doneThe carrot is soft and the sauce is bubbling.
5
Thicken and pour over the cod
- Turn to low heat. The starch sinks to the bottom of the slurry, so stir it again before pouring it in
- Right away, keep stirring with a spatula and cook about 1 minute
- Pour the sauce over the cod on the plate
ReadyThe sauce is thick, clear and shiny.
Be carefulDo not stop stirring after adding the starch slurry. If you do not stir, parts of it set into lumps.
📚 Learn more about this dish
🥬 Ingredient guide
If it didn't work out
The sauce got lumpyYou added it without stirring in step 5, or the heat was too high. Next time, turn to low heat first, then add it while stirring.
It doesn't thickenYou added the slurry with the starch still sunk at the bottom, or did not cook it long enough. Add a little more re-stirred slurry and cook 1 minute.
Too sourBoiling vinegar softens its sharpness. Boil it well in step 4. This time, add 1 tsp sugar.
The cod fell apartYou moved it many times while cooking. Next time, do not touch each side until it browns.
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