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Grilled Barracuda With Cucumber Carrot And Daikon Pickle

world.food's picture
Ingredients
  Cucumber 1
  Carrot 1 Large
  Daikon 1 Small (Oriental white radish)
  Salt To Taste
  Sugar 1 Tablespoon
  White rice vinegar 2 Tablespoon (adjust quantity as needed)
  Firm barracuda fillets 28 Ounce (4 pieces, 7 ounce / 200 gram each)
  Red chilli 1
  Lime 1⁄2 Large, freshly juiced
  Mirin 3⁄4 Tablespoon (1 dessertspoon)
  White pepper To Taste
Directions

GETTING READY
1) To make the pickle, remove the seeds and thinly slice the cucumber (use a mandolin if possible).
2) Slice the carrot and daikon fine.
3) Add little salt cucumber, carrot and daikon for 2 hours, then discard water and wash salt off under cold tap.
4) Wash thoroughly at least two times.
5) Now add sugar, 1 large pinch of salt and white rice vinegar.
6) Keep in the fridge for 3 hours.
7) To make the barracuda : chop fine the chilli and add lime juice, mirin, chilli, salt and pepper to the barracuda fillets and allow to marinate for not more than 10 minutes.

MAKING
8) Now grill fillets in hot oven or try a barbecue and fish pocket (easily made with fine chicken wire brushed with olive oil).
9) Grilling will take about 3 minutes a side.

SERVING
10) Grilled fillets are ready to be served.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Cucumber
Interest: 
Healthy
Preparation Time: 
30 Minutes
Cook Time: 
10 Minutes
Ready In: 
40 Minutes
Servings: 
4

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