Japanese · Dinner
Grilled Sweetfish on Skewers
Whole ayu (sweetfish) skewered in an S-shape and grilled over direct high heat until the skin blisters, keeping the flesh moist. Seasoned with salt to highlight the fish's faint melon-like sweetness and slight bitterness from the innards. Served with grated daikon, lemon wedge, and tade vinegar dip.
$7
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
238Calories
33.7gProtein
9.5gFat
3.9gCarbs
1.4gSugar
1.1gFiber
1130mgSodium
99mgChol
1.6gSat Fat
560mgPotassium
60mgCalcium
1.4mgIron
3.2mcgVitamin B12
16mgVitamin C
gluten-free
low-carb
low-calorie
herb-salt
thirty-min-meals
hidden-gems
gluten-free
low-calorie
Instructions
1
Prep
Rinse the sweetfish under cold water, pat dry, and thread a bamboo skewer through the body in a wavy S-shape.
2
Prep
Pack coarse salt thickly onto the fins and tail, then sprinkle the body evenly with remaining salt. Grate the ginger and slice the scallion.
3
Rest
Stand the skewered fish upright for 10 minutes at room temperature so salt draws moisture to the skin.
4
Grill
Grill the fish over direct high heat for 6 minutes per side until the skin blisters golden and the flesh near the backbone flakes easily.
5
Prep
Stir the grated ginger into rice vinegar to make tade-zu sauce. Grate the daikon.
6
Plate
Slide the fish onto a plate, mound daikon alongside with lemon wedge, scatter scallion over, and serve hot with tade-zu dip.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole sweetfish/ayu, gutted and cleaned, about 6.3 oz (180g)
- 2 tsp2 tsp coarse salt, plus extra for the fins and tail
- 0.8 oz20g fresh ginger
- 22 scallion
- 3.6 oz100g daikon
- 22 lemon wedge
- 2 tsp2 tsp rice vinegar for the dip
