Oriental Grilled Fish Recipe
Ingredients
1 2-pound fresh or frozen dressed whitefish, lake trout, or pike (with head and tail)
2 scallions minced
1 tablespoon grated gingerroot
1 tablespoon soy sauce
1 tablespoon sake or dry sherry
1 tablespoon peanut oil or cooking oil
1/2 teaspoon sugar
1/2 teaspoon salt
Directions
Thaw fish, if frozen.
Remove head and tail, if desired.
Using a sharp knife, cut three 1/2-inch-deep diagonal slits, 1 inch apart, into both sides of fish.
For seasoning mixture, combine scallions, gingerroot, soy sauce, sake, oil, sugar, and salt.
Rub fish cavity with some of the seasoning mixture.
Rub remaining seasonings on outside of fish, pressing seasonings into the slits.
Let stand at room temperature 30 minutes.
Lightly grease cooking grill.
Place fish in center of the cooking grill.
Grill about 30 minutes or till fish flakes when tested with a fork.
Remove head and tail, if desired.
Using a sharp knife, cut three 1/2-inch-deep diagonal slits, 1 inch apart, into both sides of fish.
For seasoning mixture, combine scallions, gingerroot, soy sauce, sake, oil, sugar, and salt.
Rub fish cavity with some of the seasoning mixture.
Rub remaining seasonings on outside of fish, pressing seasonings into the slits.
Let stand at room temperature 30 minutes.
Lightly grease cooking grill.
Place fish in center of the cooking grill.
Grill about 30 minutes or till fish flakes when tested with a fork.
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