Fish Agebitashi with Shine Muscat Grapes
Agebitashi is a classic dish of deep-fried (age) vegetables or fish, marinated (bitashi) in a seasoning sauce. Savory yet delicate, this dish can be served warm, at room temperature, or even chilled the next day. If serving chilled, remove grapes from the marinade and refrigerate separately to maintain their freshness. Spearmint adds a fresh touch to taste and aroma.
Ingredients (Serves 2-3 as an appetizer)
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white fish fillet, e.g. cod or halibut200 g / 7 oz.
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white wine1 t
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Salt
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pure olive oil1/2 T
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chopped onion2 T
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apple cider vinegar3 T
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dry white wine3 T
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dashi stock, or diluted shiro dashi180 ml / 3/4 C
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Kikkoman Light Color Soy Sauce1 1/2 T
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light brown sugar*2 T + 1 t
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grated ginger2 T
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White pepper
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Cornstarch
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Vegetable oil for deep-frying
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Shine Muscat grapes, or seedless green grapes12-16
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Fresh spearmint
- *May substitute white sugar
- *1 C (U.S. cup) = approx. 240 ml; 1 T = 15 ml; 1 t = 5 ml
Directions
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1
For white fish preparation, remove skin and coat both sides of the fish with white wine, then sprinkle with a pinch of salt. Refrigerate for 20 minutes. (1)
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2
To make marinade, heat olive oil and sauté onion over medium-low heat in a small saucepan until transparent.* Add apple cider vinegar and white wine, and bring to a boil over high heat. Reduce the liquid to half then turn off heat. (2)
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3
Add dashi stock, light color soy sauce and light brown sugar to the saucepan and quickly bring to a boil, then turn off heat. Squeeze juice from grated ginger by hand into a bowl. (3) Add this juice to the pan and mix well. Set aside.
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4
Pat dry the fish with a paper towel and cut into bite-sized pieces. Season with white pepper, coat with cornstarch and shake off any excess. Heat vegetable oil in a fryer to about 170°C / 340°F and deep-fry the fish until thoroughly cooked. (4) Briefly drain the fish on a paper towel, then steep in the marinade in the saucepan.
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5
Cut each grape in half lengthwise and add to the marinade sauce for 10 minutes. (5) Serve the fish and grapes with the sauce on a serving platter. Garnish with fresh spearmint.
- *Use a small saucepan about 16 cm / 6-7 in. in diameter to reduce sauce. If pot is too large, ingredients will boil down too quickly.
Recipe by Michiko Yamamoto
Shiro dashi is a concentrated dashi-based seasoning known for its transparent, light amber color and umami-rich flavor. This versatile seasoning can be used as a substitute for dashi by diluting with water, or it can simply be added to any dish to enhance flavor. Kikkoman Kaori Shiro Dashi is made of dashi stock from kombu and bonito flakes, light color soy sauce, mirin, and sugar. In this recipe, Kikkoman Kaori Shiro Dashi is diluted with water at a 1:8 ratio.
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