Asian-style cod

Salmon fillet squares with pumpkin pasta 428 of 520 Salmon with soy, fennel and ginger

Kikkoman Sauces 383

Category 379

Ingredient 281

Videos 59

World Cuisines 125

Specials 385

Summer

Main courses

Fish

Rice

Stir-fry Sauce

Asian

Preparation time: 45 mins

Calorific value (per portion): 2139 kJ / 511 kcal

200 g fragrant rice (e.g. jasmine)
4 cod fillets
2 tbsp. lemon juice
10 tbsp. Kikkoman Stir-fry sauce
1 courgette
1 aubergine
250 g mushrooms
4 tbsp. sesame oil
Freshly ground pepper
2 tbsp. freshly chopped coriander leaves

Preparation

Cook the rice according to the pack instructions. Wash the cod fillets, dab them dry, cut them into pieces, drizzle with lemon juice and 4 tbsp. sukiyaki wok sauce and leave to marinate.

Wash the courgette, aubergine and mushrooms. Quarter the courgette and aubergine lengthways and cut into slices. Halve the mushrooms.

Heat up 2 tbsp. oil in a wok. Put the cod in the pan, sauté it and remove it. Put the remaining oil in the pan and add the vegetables, sauté and cook for around 10 minutes, turning occasionally.

Add the cod and rice to the wok, heat up briefly and season with the remaining sukiyaki wok sauce and pepper to achieve a spicy flavour. Fry the peanuts without oil in a coated pan, sprinkle over the dish, scatter the coriander leaves on top and serve.