Karei no Kara age Yasai ankake - Fried Plaice with Mixed Vegetables

Kale and chick pea rice bowls 156 of 447 Vegetable maccheroni au gratin with sweet soy sauce

Kikkoman Sauces 443

Category 434

Ingredient 402

Videos 71

World Cuisines 140

Specials 430

Summer Main courses Fish Vegetables Naturally Brewed Soy Sauce Sauce for Rice / Sauce soja Sucrée Japanese Asian

Preparation time: 40 mins

Calorific value (per portion): 1476 kJ / 353 kcal

120 g onions
6 shiitake mushrooms
40 g carrots
40 g green beans or snap peas
a little oil
3 tbsp. Kikkoman naturally brewed soy sauce
5 tbsp. Kikkoman sauce for rice
300 ml vegetable or chicken stock
1 ½ tbsp. potato starch
2 small plaices
a little wheat flour

Preparation

Halve the onions, slice the shitake mushrooms and combine. Cut the carrots into 3-4 cm long, fine strips. Trim the beans and blanch them. Then cut them into 3-4 cm long pieces. Heat the oil in a pan and sauté all the vegetables except the beans. Add the naturally brewed soy sauce, the sauce for rice and the stock. Mix the potato flour with 2 tbsp. water until you have a smooth paste and carefully stir it into the vegetables.

Coat the plaice fillets with flour and fry until golden brown in a pan with hot oil.

Arrange the plaice on a plate. Add the green beans to the vegetables and bring to the boil briefly, then serve as a side dish with the fish.