Baked Isaki (Grunt) Edition
- 1 whole fish Isake (white grunt; the main photo is of mejina (rudder fish))
- 25 ml Usukuchi soy sauce
- 50 ml Mirin
- 1 White sesame seeds (the main photo uses black sesame seeds as well)
- Remove the scales and innards and wash with water.
- Pat the fish very well to dry with a paper towel!
- Filet the fish.
- ^^
- I cut off the head, so you can also cut it into 3 slices!
- This time, I thought I would make half of it in shioyaki style, so I decided to keep the head on.
- Debone the backbone with a fish bone extractor.
- If you remove the skin and slice it, it will become sashimi!
- The right side of the picture is rudder fish and the left side is white grunt sashimi.
- Cut into large pieces.
- ^
- Marinade in a sauce made up of 2 parts mirin to 1 part usukuchi (light-colored) soy sauce.
- I'm cheap so I didn't use a lot of sauce.
- If you are like me and don't have a lot of sauce for the fish to marinate in, flip the pieces over halfway through.
- Coat with white sesame seeds.
- Grill the fish.
- I used a bistro-style fish grill.
- I baked it for about 12 minutes.
- If using a built-in fish grill or similar, please be sure not to let it burn.
- Ah, it burned a bit!
- Well...please be careful!
- Mejina (rudder fish), which I used in the main photo, is also delicious!
isake, soy sauce, mirin, white sesame seeds
Taken from cookpad.com/us/recipes/148169-baked-isaki-grunt-edition (may not work)