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Pan fried Cod with Ishiri & Lemon sauce.

Updated: Sep 29, 2021

Pan fried cod with ishiri and lemon sauce and asparagus served on a white Villery & Boch plate by kurumicooks healthy delicious and easy to make Japanese Asian and Fusion cooking for your kitchen

If you checked out my latest Youtube tutorial on interesting Japanese foods, you'll know that I recently started using an unusual Japanese seasoning, Ishiri sauce, in some recipes. Ishiri sauce has a long history going back hundreds of years to times before soy sauce won the race to be Japan's food seasoning of choice. Back then, different regions had their own unique ways of flavouring and preserving food.

You could think of Ishiri sauce as a substitute for soy sauce but I think it's much more than that. It has a very strong flavour ( a little really does go a long way - think of super concentrated Thai fish sauce.) It really is a great source of umami flavour.

In this recipe, I've combined some Ishiri sauce with a little lemon juice as a flavouring for a dish of cod steaks just garnished with a little asparagus. This is a quick and simple dish but the flavour you get is rich and complex. Eat with a bowl of steamed rice and perhaps another vegetable side dish for a perfectly healthy, richly flavoured eating experience.


You can find the Youtube tutorial by clicking Pan fried Cod with Ishiri and Lemon sauce or scroll to the bottom of the page. The written recipe is just below.


Happy cooking! Kurumi XXXX.


You might also like to check out my Squid Spaghetti with Ishiri sauce recipe for more Ishiri inspiration.

 

Pan fried Cod with Ishiri and Lemon sauce.


ingredients:


(makes 2 servings)


2 cod fillets, approx. 280g

3 tbsp plain flour

2 tbsp vegetable oil


1 tbsp ishiri sauce

1 tsp lemon juice

1 tsp sugar


1 asparagus spear for garnishing

 

how to:


cut each cod fillet in half and coat with the plain flour


slice the asparagus diagonally

heat the oil in a frying pan and fry the cod & asparagus for 5 mins with a lid on,

remove the asparagus and set aside for garnishing


turn the cod over and fry for a further 4-5 mins then remove

put the ishiri sauce, lemon juice & sugar into the pan and cook until the sauce starts to bubble then remove from the heat


spoon the half of the sauce onto the middle of a plate, then place the two pieces of cod on top


garnish with some asparagus

 


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