Baked Isaki (Grunt) Edition.
You can have Baked Isaki (Grunt) Edition using 4 ingredients and 12 steps. Here is how you achieve it.
Ingredients of Baked Isaki (Grunt) Edition
- It's 1 of whole fish Isake (white grunt; the main photo is of mejina (rudder fish)).
- It's 25 ml of Usukuchi soy sauce.
- You need 50 ml of Mirin.
- You need 1 of White sesame seeds (the main photo uses black sesame seeds as well).
Baked Isaki (Grunt) Edition instructions
- 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!.
