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Baked Isaki (grunt) Edition Recipe

Baked Isaki (Grunt) Edition Recipe
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Prepare the ingredients before making Baked Isaki (Grunt) Edition in your home. Then, follow these steps below to serve Baked Isaki (Grunt) Edition for your family or friends.

Ingredients: Baked Isaki (Grunt) Edition

  • 1 whole fish Isake (white grunt; the main photo is of mejina (rudder fish))
  • 25 ml Usukuchi soy sauce
  • 50 ml Mirin
  • 1 White sesame seeds (the main photo uses black sesame seeds as well)

How to Make Baked Isaki (Grunt) Edition

If you have prepared the ingredients needed, now time to start cooking. There are 12 steps you must follow to make Baked Isaki (Grunt) Edition in your home by yourself.

    Step 1
  • Remove the scales and innards and wash with water.
  • Step 2
  • Pat the fish very well to dry with a paper towel!
  • Step 3
  • Filet the fish. ^^
  • Step 4
  • I cut off the head, so you can also cut it into 3 slices! This time, I thought I would make half of it in shioyaki style, so I decided to keep the head on.
  • Step 5
  • Debone the backbone with a fish bone extractor.
  • Step 6
  • If you remove the skin and slice it, it will become sashimi! The right side of the picture is rudder fish and the left side is white grunt sashimi.
  • Step 7
  • Cut into large pieces. ^
  • Step 8
  • Marinade in a sauce made up of 2 parts mirin to 1 part usukuchi (light-colored) soy sauce. I'm cheap so I didn't use a lot of sauce. If you are like me and don't have a lot of sauce for the fish to marinate in, flip the pieces over halfway through.
  • Step 9
  • Coat with white sesame seeds.
  • Step 10
  • Grill the fish. I used a bistro-style fish grill. I baked it for about 12 minutes. If using a built-in fish grill or similar, please be sure not to let it burn.
  • Step 11
  • Ah, it burned a bit! Well...please be careful!
  • Step 12
  • Mejina (rudder fish), which I used in the main photo, is also delicious!
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