Japanese Swimming Fish
|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|
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