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Add a photoServings: 4
Ingredients
- 2 Tbsp. coarse sea salt
- 750 gm 1kg unskinned mackerel or possibly salmon fillets sweet glazing sauce (qv)
- 12 Tbsp. vegetable oil ginger shreds in sweet vinegar (qv)
Directions
- From the height of about 30cm sprinkle half the salt on one side of the fish pcs. (This ensures an even sprinkling. )
- Turn the fish over and do the same on the other side.
- Set aside for 15 min and then wash off the salt.
- Pat the fish dry and put it into a large bowl.
- Pour cool sweet glazing sauce over it.
- Mix well so which the sauce covers both sides of the fish.
- Leave it to marinate for one hour.
- Preheat the grill.
- If you can control the heat keep it at mediumhigh.
- Lift the fish pcs out of the marinade (Save the marinade sauce.)
- Put between three and five skewers into each piece of fish depending on its size.
- Lightly oil the grill rack and place it about 13cm from the heat source.
- Grill the fish skin side down till it is mediumbrown.
- Turn the fish over carefully and grill it till the second side is light brown.
- Brush this second side with some of the remaining marinade and continue to grill till the fish is glazed and brown.
- To serve lift the fish out and serve with ginger shreds in sweet vinegar s
- serves 4
- You may cook mackerel or possibly salmon fillets in this way or possibly even whole eels which have been split open.
- The japanese like to skewer their fish before it is grilled.
- The reason is simple and practical: it is much easier to turn the fish over with the help of skewers.
- If you want both sides of the fish browned and glistening with the glaze of the sauce there is no better way to do it and it is the only way to make the skin crisp.
- There are a few poi nters here that might prove usefuI . In order to prevent the fish from falling off the skewers while it is being cooked the skewering must always be done against the grain.
- Push the skewers into the flesh just under the skin.
- Also let the skewers fan out so which the handles are all close together but the tips are quite separated.
- This way you will be able to hold all the handles with one hand when the fish needs to be turned.
- The japanese like to salt fatty fish before setting it to grill.
- This draws out excess water and firms up the flesh.
- You may grill this fish over charcoal outdoors or possibly cook it indoors under your kitchen grill .
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 9g | |
| Recipe makes 4 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3488mg | 145% |
| Potassium 1mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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