Agedashi Fish Fillet
Pan-fried pieces of fish fillet in a very flavorful sauce.
Equipment
Ingredients
- 500 grams Fish Fillet
- Salt to taste
- Ground Black Pepper to taste
- Sesame Oil
- Roasted Seaweed Flakes for garnish (optional)
FOR THE SAUCE:
- ¼ cup Mirin
- 3 tbsp Soy Sauce
- ½ tsp Ginger Powder
- ¼ tsp Garlic Powder
- ½ cup Dashi or chicken / or pork broth / or water
- Ground Black Pepper
- 1 tbsp Sesame Seeds (optional)
Instructions
- Heat a saute pan over medium high heat.
- Add sesame oil when pan is hot.
- Meanwhile, combine¼ cup flour and ¼ cup cornstarch in a bowl, add ¼ teaspoon salt and ⅛ tsp ground black pepper. Set aside.
- Wash fish fillet and dry with paper towels.
- Cut into big bite-size pieces.
- Lightly season fish with salt and ground black pepper.
- When oil is hot, put fish fillet and fry until golden brown then flip to cook the other side.
- While fish is frying, make the sauce by combining all sauce ingredients in a bowl. Mix well. Set aside.
- Take the fish out of the pan. Pour the sauce into the pan.
- Turn up heat to high and let sauce cook until reduced in by a third or half and the consistency is slightly thickened.
- Put the fish back and gently stir to mix so sauce coats the fish pieces evenly.
- Add sesame seeds. Turn off heat and transfer fish in a platter.
- Sprinkle roasted seeweeds on top (this is optional). Enjoy!
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