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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.