White Fish with Ankake Sauce

White Fish with Ankake Sauce

Pile on the veggies and mushrooms.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 pieces

1/2 pack

30g (1 oz)

4 pods

appropriate amount


2 tbsp

1 tbsp


a dash

a dash


1/2 tbsp

squeezed juice

(C)Japanese soup stock

1/2 cup


  1. Season the whitefish by soaking in (A) for 5 min. Remove, dry with paper towels and cover in starch.
  2. Heat 2 tbsp of cooking oil in a fry pan. Fry the whitefish while moving around often. When well done, place on a plate.
  3. Cut the long green onion into 5 cm (2 in) lengths. Divide each piece evenly by 4.
  4. Break apart the shimeji mushrooms. Cut the carrot into long, thin strips.
  5. Remove the sinew from the pea pods, cut in half diagonally.
  6. Heat sesame seed oil in a pan, fry the vegetables and the mushrooms starting from hardest types.
  7. Add in (B) and (C). Once this boils, dilute the starch with 1 tbsp of water and add in. Mix well until the sauce has thickened. Pour on to the whitefish.

Cooking Basics

Carrots - thin rectangular cut

Cut into 4 - 5 cm (1.6 to 2 in.) long pieces, peel, then cut lengthwise into 1 cm (0.4 in.) thick planks. Lastly, cut each slice lengthwise into 2 mm (about 0.1 in.) thick rectangular sticks.

Snow peas - removing stems and strings

Fold the stem over towards the straighter side of the snow pea and then pull this off along the length of this straighter side to remove the stem and string.


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