Pan-Fried Cod with Sautéed Vegetables
Easy Dinner Meal Idea - Pan-Fried Cod Recipe
Looking for a healthy, flavorful meal that's easy to prepare? This pan-fried cod with sautéed vegetables combines tender fish with a savory vegetable sauce, perfect for a quick weeknight dinner. While cod is the star here, the versatile vegetable sauce pairs beautifully with other fish or even meat - feel free to experiment!
Growing up, cod wasn’t a staple in my diet; tuna and mackerel were more common. But these days, cod and salmon are easier to find, making them my go-to choices for cooking fish for my family. This recipe has become one of our favorites, blending nourishing ingredients with simple, satisfying flavors.
RECIPE
Servings: 4
Time: 20 minutes
Ingredients:
4 pieces cod fillet
1 tbsp sake
A pinch of salt
3 tbsp potato starch
For Sauteed Vegetables:
2–3 pcs bok choy
½ pc carrot
¼ pc onion
2 cups water
4 tbsp mentsuyu
1 tsp grated ginger
1 tbsp potato starch + 1 tbsp water (slurry)
2 tbsp sesame oil
Instructions:
Prep the Cod:
Pat the cod fillets dry with a paper towel to remove excess moisture.
Sprinkle with sake and a pinch of salt, then lightly coat each piece with potato starch.
Pan-Fry the Cod
Heat a pan over medium heat and add a drizzle of cooking oil.
Pan-fry the cod fillets until golden brown on both sides. Remove and set aside on a plate.
Sauté the Vegetables
In the same pan, add the bok choy, carrot, and onion. Stir-fry until softened.
Make the Sauce
Pour in the water, mentsuyu, and grated ginger. Stir well.
Mix the potato starch with 1 tablespoon of water to create a slurry. Add it to the pan, stirring until the sauce thickens.
Drizzle in sesame oil for a rich, aromatic finish.
Serve
Pour the vegetable sauce over the pan-fried cod.
Serve hot with steamed rice for a complete meal.
Customize the Vegetables: Swap bok choy, carrot, and onion for your favorites, such as bell peppers, snap peas, or mushrooms.
Try Other Proteins: This sauce also pairs well with salmon, chicken, or tofu for a vegetarian option.
Make It Extra Crispy: For a crunchier texture, pan-fry the cod fillets with a little more potato starch, or deep-fry them.
