White Fish with Sweet Ankake Sauce
Tangy flavor with a ketchup-based sauce.
20 minutes
225kcal
0.8g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Place the whitefish in (A) to season.
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Remove seeds and membranes from the bell pepper, julienne into 4 to 5 cm (1.5 to 2 in.) slices.
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Lightly cover the whitefish (1) with the flour, deep-fry in medium hot (170 to 180°C / 338 to 356°F) oil for 3 to 4 minutes.
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Heat the vegetable oil in a fry pan, saute the bean sprouts and the bell pepper from (2). Once somewhat softened pour in (B), bring to a boil and then add in (C) to thicken the sauce.
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Arrange (3) on a plate and pour on (4).
Cooking Basics
Bell peppers - removing seeds
Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.
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