Asian-style cod

Teriyaki Egg Noodles with Steak and Edamame Beans 388 of 662 Stir-fry chicken with soy, orange and ginger

Kikkoman Sauces 658

Category 638

Ingredient 589

Videos 90

World Cuisines 196

Specials 613

Stir-fry Sauce Main courses Fish Vegetables Rice Asian Summer

Total time 45 mins

Preparation time: 45 mins

Nutrition facts (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.