Easy Cod and Vegetables in Ankake Sauce

• 4 cuts Cod
• 1 dash Salt and pepper
• 1 Plain flour
• 1 Carrot
• 5 leaves Chinese or napa cabbage
• 4 Shiitake mushrooms
• 1/2 bag Bean sprouts
• 1 tbsp Chicken soup stock granules
• 1 tbsp Oyster sauce
• 1 tbsp Sake
• 1/2 tsp Salt
• 250 ml Water
• 1 Katakuriko slurry

1. Season cod with salt and pepper (use unseasoned cod, so it doesn't get too salty).
2. Let sit for 5 minutes.
3. Chop the vegetables into bite-sized pieces.
4. Rinse the bean sprouts.
5. Blot the fish with a paper towel and dust with flour.
6. Heat oil in a frying pan, then add the fish.
7. Fry, then remove from the pan.
8. In the same pan, add the ingredients for the ankake sauce and briefly stir-fry.
9. The vegetables will be simmered later, so do not need to cook through at this point.
10. Add all of the seasoning ingredients expect for the katakuriko slurry, and bring to a boil.
11. Then add the katakuriko slurry to thicken.
12. Return the fish to the pan, and simmer until the sauce reaches your desired thickness.

cuts cod, salt, flour, carrot, chinese, shiitake mushrooms, sprouts, chicken soup stock granules, oyster sauce, sake, salt, water, slurry

Taken from cookpad.com/us/recipes/157422-%E2%98%86-easy-%E2%98%86-cod-and-vegetables-in-ankake-sauce (may not work)