Japanese Style Grilled Fish Food
JAPANESE STYLE GRILLED SALMON
Steps:
- This approach with salmon works equally well on fresh halibut or sea bass. We serve the resulting fish hot or at room temperature either as the center of the plate or as part of a salad. If you're using salmon, try marinating and grilling the skin separately to use as a garnish.
- Season salmon with salt and set aside.
- Combine marinade ingredients, except lemon slices, in a small saucepan and bring to a boil. Remove from heat and allow to cool to room temperature. Add lemon and pour cooled marinade over fish and marinate refrigerated for 2 to 4 hours. Turn fish occasionally.
- To serve: Grill or broil on both sides until just done, approximately 4 to 5 minutes per side. Be careful not to overcook. Salmon should still be translucent in the center. Serve with Soba Noodle Salad on the side.
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- Pat dry with paper towel (and discard the sake) and transfer the fish to a baking sheet lined with parchment paper.
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- Gather Ingredients. If hamachi kama is frozen, thaw beforehand by placing fish (still in vacuum-sealed package) in a bowl under a thin stream of cold, running water (20 minutes). Alternatively, you can put fish in a bowl of iced water to defrost (2 hours - but saves water), or in the refrigerator (9 hours).
- Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the center of the oven) for 5 minutes. When broiling, you don't control the temperature in the oven; instead, you control the distance between the broiler and the surface of the food. It's similar to using hotter and cooler zones on your grill. *Broiler setting: Low (450ºF/232ºC), Medium (500ºF/260ºC), and High (550ºF/288ºC). I usually use medium (6" away) or high (8" away).
- Mix soy sauce and yuzu juice/extract together in a small dish, and serve immediately with the fish and optional lemon wedge. Squeeze lemon over the fish and dip Hamachi Kama lightly in the sauce to eat. Enjoy!
- Preheat the oven to 425°F/218ºC with a rack placed in the middle and bake for 10-12 minutes, until the edges are crispy and the top is golden brown and opaque. Good to remember 5 minutes per ½-inch (measure at the thickest part of the fish). You do not need to flip it. It should flake easily with chopsticks or a fork.
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