Shanghainese Sablefish Escabeche

Prepare the Vegetables

1. Using a mandolin, slice carrot into paper-thin discs and shock in ice water until curled.
2. Slice shallot into 1/16-inch rings; separate into individual rings.
3. Shave lotus root directly into ice water to prevent oxidation (1/16-inch thick discs). If the lotus root is larger than 2 inches in diameter, halve it before slicing; peel if older or fibrous.
4. Thinly slice the red chili pepper.

Make the Escabeche Sauce

1. Slice ginger into ¼-inch pieces, leaving the skin on for maximum flavor.
2. Cut scallions into 3–4-inch batons.
3. In a pot, heat neutral oil over medium heat. Add ginger and scallions; sweat until aromatic.
4. Add Kikkoman® Kotteri Mirin® and reduce by half.
5. Add Kikkoman® Sushi Sauce, water, and Kikkoman® Soy Sauce; bring to a boil.
6. Reduce to a simmer and add all dry spices. Simmer for 30 minutes to infuse.
7. Add Kikkoman® Rice Vinegar and remove from heat.
8. Strain the sauce into a shallow casserole dish and set aside.

Prepare the Sablefish

1. Preheat frying oil to 350°F.
2. Keeping the skin on, slice sablefish on a bias into 1-ounce portions.
3. Deep-fry until golden brown and crisp.
4. Transfer to paper towels and let cool.

Marinate the Escabeche

1. Combine carrots, shallots, lotus root, red chile pepper, and fried sablefish in the escabeche sauce.
2. Ensure all ingredients are fully submerged.
3. Marinate for at least 2 hours at room temperature, or overnight under refrigeration for deeper flavor.

To Serve

1. Bring sablefish to room temperature before plating.
2. Lightly brush the fish with Kikkoman® Sushi Sauce (Unagi Tare) for a glossy finish.
3. Arrange vegetables and fish so each bite includes a mix of textures and flavors.
4. Garnish with cilantro leaves and scallion greens.

Recipe created in partnership with Chef Christine Lau.