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1
In roasting pan combine black pepper, san bai su, lemon juice, sesame oil and tahini.
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2
Whisk to combine.
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3
Using a sharp knife, score several diagonal lines along the length of fish, down to spine, on either side.
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4
Place fish in pan and marinate 2 - 4 hours at room temperature.
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5
After marination, preheat grill or broiler.
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6
Blanch greens in a large pot of boiling, salted water, just until the water returns to a boil.
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7
Refresh in ice water and drain.
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8
On a large baking sheet, arrange greens, overlapping, to form a rectangle as long as the fish and twice as wide as the fish.
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9
Place fish in middle and wrap the greens over so only the head and tail are exposed.
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10
Seal with a piece of butchers string or dental floss.
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11
Place fish on grill.
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12
Cook 7 - 12 minutes per side, until greens, head and tail blacken.
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13
It will take 2 spatulas, one at the head and one at the tail, to turn fish, don't be concerned about greens sticking.
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14
To test for doneness, try pulling out a dorsal fin from the top of the fish.
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15
If it slides out easily, it's done.
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16
To serve, place the whole fish on a serving platter.
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17
Using a dull knife and soup spoon, scrape of any remaining skin and remove fins.
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18
Spoon half reserved marinade over top.
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19
Cut along spine first and serve the top fillet.
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20
Lift tail, insert knife between bones and flesh, and run it along the length.
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21
All, or most, of the bones should easily lift out.
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22
Spoon on remaining marinade and serve second fillet.
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23
* San bai su: A Japanese season made from equal parts mirin, soy sauce and brown rice vinegar.
