Ingredients with Measurements:
- 4 fillets of your choice of fish (such as salmon or cod)
- 1/2 cup of shiokara (Japanese salted fermented seafood)
- 1 tablespoon of soy sauce
- 1 tablespoon of mirin
- 1 tablespoon of sake
- 1 tablespoon of vegetable oil
- 1 teaspoon of grated ginger
- 1 teaspoon of grated garlic
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Basting brush
Step-by-step instructions:
1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix together the shiokara, soy sauce, mirin, sake, vegetable oil, grated ginger, and grated garlic.
3. Season the fish fillets with salt and pepper on both sides.
4. Brush the shiokara mixture onto both sides of the fish fillets.
5. Place the fish fillets onto the grill or grill pan and cook for 3-4 minutes on each side, or until the fish is cooked through.
6. Baste the fish with the remaining shiokara mixture while cooking.
7. Once the fish is cooked through, remove from the grill or grill pan and let it rest for a few minutes.
8. Serve hot and enjoy!
Time:
Preparation time: 10 minutes
Cooking time: 8-10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 200
Fat per serving: 8g
Protein per serving: 25g
Carbohydrates per serving: 3g
Sodium per serving: 500mg
Substitutions for ingredients:
- Instead of shiokara, you can use miso paste or soy sauce for a similar umami flavor.
- If you don't have mirin, you can use rice vinegar or white wine vinegar instead.
- Any type of fish fillet can be used for this recipe.
Variations:
- Add sliced scallions or chopped cilantro to the shiokara mixture for added flavor.
- Use this shiokara mixture as a marinade for chicken or beef.
Tips and tricks:
- Make sure to oil your grill or grill pan before cooking to prevent sticking.
- Don't overcook the fish, as it will become dry and tough.
- Let the fish rest for a few minutes before serving to allow the juices to redistribute.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or in a pan over low heat until heated through.
Presentation ideas:
Serve the grilled fish on a bed of rice with a side of steamed vegetables.
Garnishes:
Garnish with sliced scallions or chopped cilantro.
Pairings:
Pair with a cold beer or a glass of chilled sake.
Suggested side dishes:
Steamed vegetables or a side salad.
Troubleshooting advice:
- If the fish is sticking to the grill or grill pan, make sure it is well-oiled before cooking.
- If the fish is not cooking through, increase the cooking time or lower the heat.
Food safety advice:
Make sure to cook the fish to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Shiokara is a traditional Japanese dish made from salted and fermented seafood, typically squid or fish.
Flavor profiles:
Salty, savory, and umami.
Serving suggestions:
Serve hot with a side of rice and steamed vegetables.
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Region: Japanese