White Fish with Ankake Sauce | Kikkoman Corporation

Season the whitefish by soaking in (A) for 5 min. Remove, dry with paper towels and cover in starch. Heat 2 tbsp of salad oil in a fry pan. Fry the whitefish while moving around often. When well done, place on a plate. Cut the long green onion into 5 cm (2 in) lengths. Divide each piece evenly by 4. Break apart the shimeji mushrooms. Cut the carrot into long, thin strips. Remove the sinew from the pea pods, cut in half diagonally. Heat sesame seed oil in a pan, fry the vegetables and the mushrooms starting from hardest types. Add in (B) and (C). Once this boils, dilute the starch with 1 tbsp of water and add in. Mix well until the sauce has thickened. Pour on to the whitefish.