Japanese-Style Grilled Fish – a delicious recipe with soy sauce, sake, sweet sherry, sugar, ginger, fish. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
1. To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
2
2. Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
3
3. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
4
4. Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.
43
kcal
Calories
10
g
Carbs
1
g
Protein
CarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup soy sauce, 1/4 cup sake or dry white wine, 1/4 cup mirin or sweet sherry, 2 tablespoons sugar, and more.
Yes, Japanese-Style Grilled Fish falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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