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2 small or 1 large mackerel, snapper or
garfish, gutted and cleaned, with head on
2 tbsp fine sea salt
Soy ginger dip
4 tsp dark soy sauce
2 tbsp sugar
1 piece fresh ginger, 2.5cm long, peeled
and finely grated
Japanese horseradish
3 tbsp Wasabi powder
2 tsp water
1 medium carrot, peeled and shredded
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Method :
Rinse the
fish under cold running water and dry well with kitchen paper. Slash the
fish several times on each side, cutting down as far as the bone. This
will ensure that the fish will cook evenly. Salt the fish inside and
out, rubbing well into the skin. Place the fish on a plate and leave to
stand for 40 minutes. To make the soy ginger dip, place the soy sauce,
sugar and ginger in a stainless steel saucepan. Simmer for 2-3 minutes,
strain and cool. To make the Japanese horseradish, measure the Wasabi
powder into a small cup, add the water and stir to make a stiff paste.
Shape into a neat ball and place on a heap of shredded carrot. Wash the
fish in plenty of cold water to remove the salt. Secure each in a curved
position before grilling. To do this, pass two bamboo skewers through
the length of the fish, one above the eye and one below. Preheat a grill
(broiler) or barbecue to a moderate temperature and cook the fish for
10-12 minutes, turning once. It is customary to cook the fish plainly,
but you may like to baste the skin with a little of the soy ginger dip
part way through cooking.
Shio-yaki
means salt grilled. In Japan, salt is applied to oily fish before
cooking to drawn out the flavors. Mackerel, garfish and snapper are the
most popular choices, all of which develop a unique flavor and texture
when treated with salt. The salt is washed away before cooking.
Serves 4 - 6
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