Garlic Sautéed White Fish in Grape Sauce

Garlic Sautéed White Fish in Grape Sauce

A crispy and refreshing fish sauté that can be eaten with chopsticks.

Ingredients: 2 servings

Your choice of white fish fillet (Spanish mackerel, cod, etc.)
1/2 cut
■ Kombu tea (powdered)
1/2 spoonful (using the provided spoon in the container)
■ Salt and pepper
to taste
■ Sake
2 teaspoons
Bread (strong) flour [or regular flour]
as needed
Olive oil
2 tablespoons
White wine vinegar
1 tablespoon
30 g
Garlic (finely chopped)
a small amount
☆ Lemon juice
1 teaspoon
☆ Red bell pepper
☆ Grapes (I used Red Globe grapes)
5 or more grapes
☆ Capers
1/2 teaspoon


1. Debone the fish, chop into bite-sized pieces, then season with salt, sake, kombu tea, and black pepper, and let sit for about 15 minutes.
2. Peel the skin off the grapes, and cut any large pieces in half. Remove any seeds. Cut the bell peppers into bite-sized pieces.
3. Blot the fish dry, coat in strong flour, then fry with olive oil and garlic. Sprinkle in the white wine vinegar, then transfer to a serving plate.
4. Lightly rinse the frying pan, then add the garlic and butter. When the butter melts, add the ingredients, and when evenly combined, drizzle over the fish.
5. Garnish with finely chopped parsley (optional), then serve.
6. Serve them as pinchos.

Story Behind this Recipe

I wanted to come up with a fancy dish, so I took a stroll to the fruit shop The shop keeper there told me he was selling grapes at a special price So, I bought them.