Japanese · Dinner
Whole Grilled Sea Bream
A Japanese celebration classic, whole sea bream packed in sea salt and grilled over high heat until the skin blisters and chars, served with sudachi citrus, grated daikon, and a clean ponzu broth.
$$$
15 minsPrep
20 minsCook
35 minsTotal
MediumLevel
Nutrition per serving
520Calories
52gProtein
24gFat
12gCarbs
3gSugar
2gFiber
1240mgSodium
85mgChol
Goes well with
Vermentino di Gallura DOCGVermentino di Gallura DOCG — A refreshin...
local
Junmai Ginjo sake, chilledJunmai Ginjo sake, chilled — A balanced...
international
Instructions
1
Prep
Score each sea bream 3 times diagonally on both sides, cutting through to the bone. Pat completely dry inside and out with kitchen towel. Pack sea salt generously into scores, cavity, and over skin on both sides. Rest 10 minutes. Grate 150g daikon radish finely. Slice 2 spring onion stalks. Halve 2 sudachi or limes.
2
Grill
Preheat grill to maximum heat. Brush grill rack or heavy baking tray with 1 tbsp oil. Place fish on rack. Grill 8–10 minutes on first side until skin is blistered, charred at edges, and flesh turns opaque halfway up.
3
Grill
Carefully flip fish using wide spatula. Grill further 7–8 minutes until second side is equally charred and flesh flakes cleanly from bone when tested with fork at thickest point.
4
Plate
Transfer fish to serving plate. Squeeze sudachi or lime over both fish. Serve with grated daikon, 4 tbsp ponzu in small dipping bowls, spring onion, and 0.5 tsp shichimi togarashi alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2 (400g / 14.1 oz) whole sea bream
- 60ml (1/4 cup) sea salt
- 2 tbsp vegetable oil
- 150g (5.3 oz) daikon radish
- 2 medium sudachi or lime
- 60ml (1/4 cup) ponzu sauce
- 2 scallions
- 0.5 tsp shichimi togarashi