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  Added: May 10, 2007  •  Visited (495)  •  Print version Print this recipe (64)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Broiled Fish Fillets In Rice - Wine Sauce
(Kinome Yaki)
What You Need:
  • 1½ to 2 pounds filleted sea bass, perch or shad, with skin left on
  • Kona samho (Japanese pepper)
  • 1 teaspoon finely chopped fresh parsley

  • ¼ cup mirin (sweet sake), or substitute 3 tablespoons pale dry sherry
  • ¼ cup sake (rice wine)
  • 6 tablespoons Japanese all-purpose soy sauce
  • 2 tablespoons sugar

  • How To Cook:
    1. Lay the fish fillets on a cutting board, skin side down, and make cuts ¼ inch apart down to the skin but not through it. Insert two 6- to 8-inch skewers side by side down the length of each fillet, and let them extend at least 1 inch on both sides.

    2. Combine the mirin and sake in a 1-quart enameled or stainless-steel saucepan and warm over moderately high heat. Off the heat, ignite the wines with a match, and shake the pan gently until the flames subside. Stir in the soy sauce and sugar, bring to a boil, then cool to room temperature.

    3. Preheat the broiler, or light a hibachi or charcoal grill. Using the skewers as handles, dip the fish into the sauce and broil, flesh side first, about 4 inches from the heat for 2 to 3 minutes.

    4. When the fish is a light golden brown, dip it again into the sauce (or, with a pastry brush, brush the sauce over the fish) and broil for another 2 minutes.

    5. Moisten with the sauce, and grill a few seconds longer, or until the fish is a deep golden brown. Turn the fish over and brush the skin with the marinade, and broil for about 1 minute, or until brown and crisp.

    6. Place the fish fillets, still on their skewers, in individual serving dishes and sprinkle with kona samho and finely chopped parsley. Moisten each fillet with 2 teaspoons of the sauce.

    To Serve: 2 as part of a Japanese meal or as a main course.
    This recipe is also available in:
    Cuisine » Asia » Japan
    Main Ingredient » Fish » Bass
    Main Ingredient » Condiments » Sake
    Main Ingredient » Condiments » Soy Sauce
    Dish » Main Courses


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