Ankake Fish

A simple way to enjoy the traditional Japanese an sauce, a sticky sauce made with classic condiments.


Serves: 1

  • 1 cod fillet, seasoned with salt
  • 1tsp plain flour
  • Vegetable oil for frying
  • 100ml dashi
  • 2 tsp sake
  • 1 tsp soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp vinegar
  • 1 tsp cornflour mixed with 1 tbsp water
  • 1 spring onion, chopped, to garnish


  1. Dust cod fillet with flour and pan-fry both sides for 2–3 minutes until the skin is nicely golden and crisp.
  2. Place the soup stock, sake, soy sauce, sugar and vinegar in a small saucepan and bring to the boil.
  3. Mix the cornflour with water, add to the pan and stir. Remove from the heat when the mix becomes sticky.
  4. Pour the sauce over the fish and garnish with the spring onion.