Fried fish in sweet and sour sauce

Total time 90 mins

20 mins preparation time

60 mins marinating time

10 mins cooking time

Pieces of cod fried to a golden brown in a spicy Mirin marinade, combined with an easy but delicious sweet and sour sauce.

Ingredients

4 portion(s)

280 g

cod fillet (white fish fillet)

For the marinade for the cod

 ½ tbsp

Kikkoman Mirin-Style Sweet Cooking Seasoning

1 tbsp

Kikkoman Naturally Brewed Soy Sauce

For the sweet and sour sauce

100 ml

vinegar

50 ml

Kikkoman Mirin-Style Sweet Cooking Seasoning

1 tsp

salt

onion

carrot

red bell pepper

Chili (Any: dried or fresh chili peppers)

Some flour for coating

Frying fat or oil for frying

Nutritional facts (per portion): 874 kJ / 208 kcal

10.5 g Fat

12.9 g Protein

14.9 g Carbohydrates

Preparation

Step 1

Pat the cod dry and cut into 2 cm cubes. In a bowl, mix the Mirin and soy sauce and briefly marinate the fish in it.

Step 2

Mix all the ingredients for the sweet and sour sauce.

Step 3

Halve the onion and cut into very thin rings. Peel the carrot, wash with the bell pepper and cut into 5 cm long julienne. Wash and finely chop the chili.

Step 4

Put all the cut vegetables in the sweet and sour sauce.

Step 5

Remove the cod from the mirin marinade, pat dry and coat in a little flour.

Step 6

Deep-fry the cod in 180°C hot frying fat or oil for about 3 minutes, drain well and then add the cod to the sweet and sour sauce. Let stand for at least 1 hour and serve.

Tip

The dish tastes quite delicious after just a few hours, but is best when it has been infused in the sauce for a day.

Recipe-ID: 1032

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Featured product in this recipe

Kikkoman Naturally Brewed Soy Sauce

Kikkoman Mirin-Style Sweet Cooking Seasoning

Pat the cod dry and cut into 2 cm cubes. In a bowl, mix the Mirin and soy sauce and briefly marinate the fish in it.

Mix all the ingredients for the sweet and sour sauce.

Halve the onion and cut into very thin rings. Peel the carrot, wash with the bell pepper and cut into 5 cm long julienne. Wash and finely chop the chili.

Put all the cut vegetables in the sweet and sour sauce.

Remove the cod from the mirin marinade, pat dry and coat in a little flour.

Deep-fry the cod in 180°C hot frying fat or oil for about 3 minutes, drain well and then add the cod to the sweet and sour sauce. Let stand for at least 1 hour and serve.

Let us know what you think

Click on the number of stars you want to give: the more the better!