Baked Isaki (Grunt) Edition

1. 1

   Remove the scales and innards and wash with water.

2. 2

   Pat the fish very well to dry with a paper towel!

3. 3

   Filet the fish.

4. 4

   ^^

5. 5

   I cut off the head, so you can also cut it into 3 slices!

6. 6

   This time, I thought I would make half of it in shioyaki style, so I decided to keep the head on.

7. 7

   Debone the backbone with a fish bone extractor.

8. 8

   If you remove the skin and slice it, it will become sashimi!

9. 9

   The right side of the picture is rudder fish and the left side is white grunt sashimi.

10. 10

    Cut into large pieces.

11. 11

    ^

12. 12

    Marinade in a sauce made up of 2 parts mirin to 1 part usukuchi (light-colored) soy sauce.

13. 13

    I'm cheap so I didn't use a lot of sauce.

14. 14

    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.

15. 15

    Coat with white sesame seeds.

16. 16

    Grill the fish.

17. 17

    I used a bistro-style fish grill.

18. 18

    I baked it for about 12 minutes.

19. 19

    If using a built-in fish grill or similar, please be sure not to let it burn.

20. 20

    Ah, it burned a bit!

21. 21

    Well...please be careful!

22. 22

    Mejina (rudder fish), which I used in the main photo, is also delicious!

* Per serving · 4 servings · Values may vary.

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