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
Serving size: Complete recipe
Calories 944 Calories from Fat 242
% Daily Value*
Total Fat 28 g42.3%
Saturated Fat 0.35 g1.7%
Trans Fat 0.1 g
Cholesterol 600 mg200%
Sodium 3598.7 mg149.9%
Total Carbohydrates 19 g6.3%
Dietary Fiber 0.42 g1.7%
Sugars 9.2 g
Protein 163 g325.8%
Vitamin A 0.1% Vitamin C 11.5%
Calcium 49% Iron 4.8%
*Based on a 2000 Calorie diet