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David McClellan

Alaska Seafood Marketing Institute Regional Representative

C/ Borrell 7 – Local 19 08190 St. Cugat del Vallès (Barcelona) Spain

Tel:+34 93 589 8547
Fax:+34 93 589 7051

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27 Jan Guindara karaague tosazu ankake, or fried fillet of black cod with thick Japanese vinaigrette

Posted at 22:26h in Alaska Black Cod by

Guindara karaague tosazu ankake, or fried fillet of black cod with thick Japanese vinaigrette

Print Recipe
Course Aperitif/Tapa, Main Course, Starters
Cuisine Japanese
Alaska Product Alaska Black Cod
Servings 4

Ingredients
  

  • 16 skinless fillets Guindara black cod
  • flour
  • salt

for the Tosazuan sauce:

  • 800 cc dashi Japanese fish stock
  • 320 cc rice vinegar
  • 160 cc Mirin
  • 40 cc soy sauce
  • 4 teaspoon sugar
  • salt
  • Maizena or cornflour

Instructions
 

  • Mix all the ingredients for the Tosazuan sauce in a pan and bring to the boil.
  • When the sauce starts boiling, thicken with the Maizena.
  • Dip the cod fillets in the salt and flour and fry in the oil.
  • Serve the fillets with the hot sauce on top.
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