Japanese Swimming Fish Recipe
Ingredients
| 4 serving-size pieces firm-textured white fish fillets such as red snapper, sea bass, or ling cod (1 to 1 1/2 lbs. total), cut 3/4 to 1 inch thick | ||
| Soy sauce | 3 Tablespoon | |
| 2 tablespoons mirin or 2 teaspoons sugar | ||
| Lemon juice | 1 Tablespoon | |
| Salad oil | 1 1/2 Teaspoon | |
Directions
Soak 8 bamboo skewers in hot water to cover for 30 minutes.
Wipe fish with a damp paper towel.
Thread 2 skewers lengthwise through each piece of fish, weaving skewers in and out of fish so fish looks slightly rippled space skewers 1 inch apart.
In a small bowl, mix soy, mirin, lemon juice, and oil.
Brush some of the soy mixture on both sides of fish pieces; let stand for 10 minutes.
Place fish on a well-greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, basting occasionally with remaining soy mixture and turning once, until fish flakes when prodded in thickest part
Wipe fish with a damp paper towel.
Thread 2 skewers lengthwise through each piece of fish, weaving skewers in and out of fish so fish looks slightly rippled space skewers 1 inch apart.
In a small bowl, mix soy, mirin, lemon juice, and oil.
Brush some of the soy mixture on both sides of fish pieces; let stand for 10 minutes.
Place fish on a well-greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, basting occasionally with remaining soy mixture and turning once, until fish flakes when prodded in thickest part
Chef
