Japanese Style Fish Recipes

Steps:

• Method
• 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. 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. Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
• 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.

Steps:

• Dust the dish in the cornstarch, shaking off any excess.
• Heat the oil in a large heavy based frypan, and cook your fish fillets until done.
• We used very thick fillets last night, and it took about 10 minutes.
• When the fish is done, remove to a warm plate, increase the heat in the pan and add the carrot and onion.
• Cook for a couple of minutes, before adding the dashi, sugar, sake and soy.
• Cook this mix for another 2 minutes, then add the cornflour/water mix to the pan along with the veg mix and cook until this has thickened-about another 2 minutes.
• Serve this sauce over the fish fillets, and garnish with a little sliced green onion.