How to Prepare Isaki (grunt)
- 1/2 fish isaki (grunt)
- 1 ponzu saucemomiji oroshi (spicy grated daikon radish)
- 1 Onion and green onions for decoration
- Remove the innards, gills and scales.
- Cut off the head from the fin area.
- Fillet the fish into 3 pieces.
- I have posted the details for how to do this in the Megina edition, so please use it for reference.
- Remove the backbone.
- The meat won't come off if you place your index finger and middle finger along the bone as you use a fish bone extractor to pull it out.
- Have the skin facing up and place a tightly wrung out cloth or kitchen paper on top.
- Have ice water ready.
- Pour hot water over the isaki from Step 5.
- The skin of isaki will curl up as shown in this photo, and immediately place the fish in ice water.
- When it has cooled down, take the fish out immediately to remove moisture.
- Carefully remove moisture by using a paper towel.
- Slice the fish, as if sharpening a knife, into any thickness you'd like.
- I recommend something like a sliced onion to serve on the side because it's refreshing.
- Serve by having the skin facing up.
fish, ponzu, onion
Taken from cookpad.com/us/recipes/155401-how-to-prepare-isaki-grunt (may not work)