Fish prepared in Japanese style

Fish grilled in Japanese style

When you cook freshwater fish or ocean fish, it is enough to marinate it for half an hour, with exception of strongly-flavored fish such as mackerel, salmon. They taste better when marinated longer. When marinade is acidic and you use citrus sauce or vinegar, fish can be pickled fast. Sake and soy sauce contribute to spirited flavor. With use of sugar and mirin (a type of rice wine and condiment in Japanese cuisine) you add a glazed appearance to your dish. Fresh ginger is a finishing touch that makes the dish complete.

For marinade, you should take soy sauce (1/4 cup), sake (1/4 cup), mirin (1/4 cup), sugar (2 t/sp), grated fresh ginger (2 t.sp.), 4 fillets of fish, olive oil, sea salt and ground black pepper and lemon slices.

  • If you do not have sake, you can use dry white wine instead.
  • In case you do not have mirin, you can substitute it with sweet sherry.
  • This recipe is good for oily fish such as mackerel, bluefish and etc.

You should combine all these ingredients in a saucepan to make the marinade and heat it until the boiling point over medium heat. Cover the marinade and let it cool to kitchen temperature.

When the marinade reached the room temperature you can place fish into a baking dish and pour the marinade on it, then leave it in the fridge for 4 hours. Turn the fish from time to time.

Use the grill grate to prepare fish. The grill grate should be oiled first.

Take the fish fillet out of the marinade. Spray it with olive oil on two sides and put the fish on the rack. You should turn it once. The fish is ready when it starts flaking as you test it with fork. Fish should be seasoned with pepper and salt after it was prepared in a grill. Put slices of lemon beside the fish and serve it hot!

Japanese sometimes do not use oil at all for cooking fish. The simple way to grill fish is to put salt on both sides and grill it. It lets you taste the original taste of fish.

How to cook tempura

04_18_12_14_56_00The ingredients for tempura include a cup of plain flour, one egg, a cup of cold water, baking soda (1 tea sp.), potato starch (2 table sp.), white fish and oil (sunflower, canola, or corn oil).

How to cook tempura batter

Combine flour, baking soda and potato starch. Mix the ingredients and sift them.

Beat one egg in a bowl, then add the cold water. Mix thoroughly.

Combine the flour mixture (1/3 of it) and the egg mixture and gently mix it. Use fork or chopsticks to mix batter. When it is mixed well, add the next 1/3 of mixture and mix it. And, finally, do the same with the last part.

Do not worry about the lumps in the flour. Much mixing increases the amount of gluten so the batter becomes too heavy – such tempura is not crispy so you should avoid it.

Fry pieces of fish, turn them over and fry the second side.

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This article was written on 15 Sep 2015.

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