Japanese · Dinner
Grilled Whole Snapper
Whole snapper scored and rubbed with sesame oil and salt, grilled over direct medium-high heat until skin blisters and flesh flakes at the bone. Finished with a soy-mirin glaze enriched with ginger and rice vinegar, topped with fresh scallion and served with grated daikon on the side.
$8
15 minsPrep
18 minsCook
33 minsTotal
MediumLevel
Nutrition per serving
298Calories
38.4gProtein
10.8gFat
8.9gCarbs
5.4gSugar
0.8gFiber
1450mgSodium
99mgChol
1.9gSat Fat
680mgPotassium
55mgCalcium
1.4mgIron
2.3mcgVitamin B12
9mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
rich-umami
hidden-gems
low-calorie
Instructions
1
Prep
Pat snapper dry, score 3 diagonal slashes into each side down to the bone, and rub all over with sesame oil and salt.
2
Marinate
Let the fish sit at room temperature 10 minutes so salt draws moisture to the surface for crisper skin.
3
Grill
Place fish on hot grill over direct medium-high heat and cook 7 to 8 minutes per side until skin is charred and flesh flakes easily at the bone.
4
Reduce
Combine soy sauce, mirin, rice vinegar and ginger in a saucepan and simmer over medium-low heat 3 to 4 minutes until syrupy.
5
Plate
Transfer fish to a plate, spoon glaze over top and scored slashes, scatter sliced scallion and grated daikon, and finish with lemon juice.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 22 whole snapper, gutted and scaled, about 6.3 oz (180g)
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp salt
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 oz56g daikon
- 2 tsp2 tsp lemon juice
