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Japanese Swimming Fish

Barbecue.Master's picture
Ingredients
  White fish fillets 2 Pound, cut 1 inch thick (4 Serving Size Pieces, Firm Textured Such As Red Snapper / Sea Bass / Ling Cod)
  Soy sauce 3 Tablespoon
  Mirin/2 teaspoons sugar 2 Tablespoon
  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

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Side Dish
Method: 
Grilling

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