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Japanese Swimming Fish

Barbecue.Master's picture
  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

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

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


Japanese Swimming Fish Recipe