CookPal AI
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Sanma with Vegetable Ankake

Coût $12, économiser $8

Source: Recommended by CookPal

  • 30 Min
  • 2 Portions
  • $12

INGRÉDIENTS

  • Fish

    • 2 whole sanma fish

  • Vegetables

    • 1 pack enoki mushrooms
    • 1/2 red paprika, sliced
    • Chopped green onion, as needed

  • Cooking Essentials

    • 2 tbsp potato starch
    • 2 tbsp salad oil for fish
    • 1/2 tbsp salad oil for vegetables

  • Sauce

    • 2 tsp sugar
    • 1 tbsp vinegar
    • 1 tbsp soy sauce
    • 1 tsp chicken stock powder
    • 150 ml water

  • Thickening Agent

    • 1/2 tbsp potato starch
    • 1/2 tbsp water

ÉTAPES

1

Cut off the heads of the sanma fish and divide each into three pieces. Remove the innards, rinse with water, and pat dry. Coat the fish evenly with potato starch.

2

Slice the red paprika thinly and trim the root of the enoki mushrooms. Cut the enoki in half and separate them by hand.

3

Heat 2 tbsp of salad oil in a frying pan over medium heat. Add the sanma fish and cook until browned on one side. Flip and cook until fully done. Remove and plate the fish.

4

Wipe the pan clean, add 1/2 tbsp of salad oil, and heat. Stir-fry the enoki mushrooms and red paprika over medium heat until softened.

5

Add the sauce ingredients (sugar, vinegar, soy sauce, chicken stock powder, water) to the pan and bring to a boil. Add the water-starch mixture and simmer on low heat until thickened.

6

Pour the vegetable ankake sauce over the sanma fish and garnish with chopped green onion.

NUTRIMENTS

Par portion

🔥

350

Calories

  • 25g
    Protéines
  • 20g
    Glucides
  • 15g
    Graisses

💡 Astuces

You can substitute sanma with mackerel or other fish if unavailable.Adjust the sweetness and sourness of the sauce to your preference.Serve with steamed rice for a complete meal.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.