Imagine a dish that transports you straight to the vibrant streets of Japan with just one bite - Kinome Yaki Grilled Marinated Fish is exactly that culinary adventure! This mouthwatering recipe combines the delicate flavors of fresh fish with a traditional Japanese marinade that will make your taste buds dance. Whether you're a seafood lover or an adventurous home cook looking to impress, this simple yet sophisticated dish promises to elevate your cooking skills and bring an authentic Japanese dining experience right to your kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 4 fish fillets (mackerel or salmon)
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake
- Kinome leaves for garnish
Instructions
- Begin by preparing the marinade for the fish. In a medium bowl, combine 1/4 cup of soy sauce, 2 tablespoons of mirin, and 1 tablespoon of sake. Whisk the ingredients together until they are well blended.
- Place the fish fillets in a shallow dish or a resealable plastic bag. Pour the marinade over the fish, ensuring that each fillet is well coated. Cover the dish with plastic wrap or seal the bag, and refrigerate for at least 15 minutes to allow the flavors to penetrate the fish.
- While the fish is marinating, prepare your grill. If using a charcoal grill, light the charcoal and let it burn until covered with white ash. If using a gas grill, preheat it to medium-high heat.
- After the fish has marinated, remove it from the refrigerator and let it sit at room temperature for about 5 minutes. This will help ensure even cooking.
- Lightly oil the grill grates to prevent the fish from sticking. Carefully place the marinated fish fillets on the grill, skin side down if applicable. Grill the fish for about 4-5 minutes on each side, or until the fish is cooked through and has nice grill marks. The internal temperature should reach 145°F (63°C).
- Once the fish is cooked, remove it from the grill and let it rest for a couple of minutes. This allows the juices to redistribute within the fillets.
- To serve, plate the grilled fish fillets and garnish with fresh Kinome leaves. Kinome leaves add a unique flavor and a beautiful presentation to the dish.
- Enjoy your Kinome Yaki Grilled Marinated Fish with steamed rice or a side of seasonal vegetables for a complete meal.
Tips
- Choose Fresh Fish: Select high-quality mackerel or salmon fillets for the best flavor and texture.
- Marinate Wisely: Don't over-marinate - 15-30 minutes is perfect to infuse flavor without breaking down the fish's delicate proteins.
- Grill Temperature Matters: Medium-high heat ensures beautiful grill marks and prevents the fish from drying out.
- Kinome Leaves Magic: If you can't find kinome leaves, you can substitute with fresh shiso leaves for a similar aromatic touch.
- Watch Cooking Time: Fish cooks quickly - 4-5 minutes per side is typically enough to reach the safe internal temperature of 145°F.
- Let It Rest: Always allow the fish to rest for 2-3 minutes after grilling to redistribute the juices and ensure maximum tenderness.
Nutrition Facts
Calories: 223kcal
Carbohydrates: g
Protein: g
Fat: 11g
Saturated Fat: g
Cholesterol: 60mg
