White fish, known for its tender and mild flavor, is a staple in Japanese cuisine.
Varieties like flounder, sea bream, and cod are enjoyed year-round as sashimi, simmered dishes, tempura, and hot pots.
Its soft texture and subtle taste make it popular among both children and the elderly.
In addition to its delicious taste, white fish provides excellent nutritional benefits.
It’s rich in lean protein, B vitamins, vitamin D, iron, and zinc.
Low in fat but containing omega-3 fatty acids, it supports heart and brain health—perfect for healthy and weight-conscious diets.
For a simple preparation, try it grilled or as sashimi.When cooked with a sauce or in a simmered dish, the delicious flavors and soft texture become even more pronounced—especially in dishes like this one, which is a nutritious and kid-friendly option featuring vegetables and a tangy-sweet glaze.
10 minutes
coto
PROFILE
INGREDIENTS
SERVES 2
Original recipe (1X) yields 2 servings
When scaling the recipe, the ratios of some ingredients may require slight adjustments. Adjust as necessary and season to taste.
- 3 white fish fillets (e.g., flounder)
- 1 /3 green bell pepper, thinly sliced
- 0.25 medium carrot, thinly sliced
- 1 2/3 oz enoki mushrooms, trimmed and cut into thirds
- salt and pepper, to taste
- 1 tbsp. potato starch (or cornstarch)
- 1 tbsp. vegetable oil
- A7 1/3 tbsp. water
- A1 tbsp. ketchup
- A1/2 tbsp. soy sauce
- A1/2 tbsp. vinegar (rice vinegar or white vinegar)
- A1/2 tbsp. sugar
- A1/2 tbsp. potato starch (or cornstarch)
- A1 tsp. chicken bouillon granules
INSTRUCTIONS
- 1
Prep the ingredients:
Pat the fish dry with paper towels, season lightly with salt and pepper, and coat with starch.
Thinly slice the bell pepper and carrot. Trim off the ends of the enoki mushrooms and cut into thirds.
- 2
Cook the fish:
Heat 1 tbsp. of oil in a skillet over medium heat. Add the fish fillets and pan-fry until lightly golden.
- 3
Sauté the vegetables:
Once the fish is mostly cooked, add the carrot, then the enoki mushrooms and bell pepper. Sauté until the vegetables soften.
- 4
Add the sauce:
Mix the ingredients from A (water, ketchup, soy sauce, vinegar, sugar, potato starch, and bouillon) and pour into the skillet. Stir continuously until the sauce thickens and evenly coats the fish and vegetables. Serve immediately.
RecipeID
64
Tips & Notes
・This recipe uses boneless flounder fillets, but you can also use cod, sea bream, or salmon.
・Flounder is delicate—handle it gently to prevent it from breaking apart while cooking.
・This sauce combines ketchup, soy sauce, and vinegar, offering a sweet and tangy balance that’s easy for kids to enjoy.
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I’m a mom of one and a big food lover. I share easy-to-follow, foolproof recipes packed with nutrition, using only familiar ingredients and common seasonings. I also like to include handy tips that help save time in the kitchen. From quick microwave recipes to no-knife, no-stove dishes, I focus on meals that can be made quickly while still providing plenty of nutrition for my family. I believe in the happiness that comes from enjoying delicious food and the joy of seeing loved ones eat with a smile. My goal is to bring love-filled home cooking to tables where smiles overflow. I also record my recipes so that, one day, when my child grows up, they can always recreate the taste of their mother’s cooking.