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"Shioyaki" is perhaps the simplest of Japanese recipes. Salting the fish before broiling causes the fat under the skin to break down, thus adding moisture to the flesh. Fish cooked in this fashion has such intense natural flavor that many Japanese prefer to serve it without a dipping sauce.
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What You Need:
(To Serve: 4)
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4 fresh trout, 6 to 8 ounces each, cleaned and scaled but with head and tail left on, or 1 pound fish fillets of any type with skin left on
Salt
Vegetable oil
DIPPING SAUCE FOR TROUT
3 tablespoons ichiban dashi or niban dashi
4 teaspoons rice vinegar, or substitute 4 teaspoons mild white vinegar
A pinch of salt
MSG
½ teaspoon finely chopped parsley
GARNISH FOR FISH FILLETS
¼ cup finely grated daikon (Japanese white radish), or substitute ¼ cup grated icicle radish or white turnip
1/8 teaspoon finely chopped fresh parsley
½ teaspoon Japanese all-purpose soy sauce
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Translate this recipe:
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| How To Cook: |
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1. To prepare the small whole fish, dip the tail and fins into salt, then wrap them in small pieces of aluminum foil to prevent them from burning. Salt the exposed surface of the fish lightly and let them rest at room temperature for about 30 minutes.
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2. Although the fish may be broiled as they are at once, you may skewer them in the Japanese manner. One at a time, insert the tip of a long skewer completely through the side of each fish at the point where the head meets the body, then force the skewer back through the center of the body, and out through the base of the tail. After broiling, the skewered fish will appear to be swimming.
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3. To prepare fish fillets, simply salt them lightly on both sides and let them rest at room temperature for 2 hours.
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4. To make the dipping sauce for the whole fish, combine the dashi, vinegar, a pinch of salt, a sprinkle of MSG and the chopped parsley in a small bowl and mix thoroughly.
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5. To prepare the garnish for the fish fillets, mix the grated daikon, parsley and soy sauce together in a small bowl.
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6. Preheat the broiler, hibachi or charcoal fire. Oil the grill lightly and broil the trout for 5 minutes on each side, turning them carefully with the aid of the skewers. The fish fillets should be broiled with the flesh side exposed to the heat for 5 to 6 minutes, or until a golden brown.
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7. Remove the skewers from the trout and serve the whole fish accompanied by individual dishes of dipping sauce, or the fish fillets accompanied by their garnish.
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