Asian-style cod

Japanese soup with chicken and tofu dumplings 185 of 436 Bami Goreng

Kikkoman Sauces 432

Category 423

Ingredient 390

Videos 67

World Cuisines 134

Specials 427

Summer Main courses Fish Vegetables 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.