1 1/3 pounds flat fish, such as flounder, sole or pomfret
2 tablespoons salt
lemon wedge to garnish
10 ounces daikon, very finely grated and squeezed to extract moisture
Lotus Root Garnish:
2 ounces fresh lotus root, peeled and thinly sliced
3 tablespoons Sweet Vinegar*
1 red chili, seeds discarded
1/3 cup ponzu sauce**
Prepare lotus root garnish several hours before it is required. Boil the sliced lotus root in water for 30 seconds, drain and put it in the sweet vinegar. Heat the chili in a dry pan for a few seconds, then add to the vinegar and ponzu sauce. Refrigerate. Clean and scale the fish. Dry with a paper towel and make two deep crosswise incisions on each side. Put a skewer through the tail end of the fish, making it come out in the center and continuing to the head so that the fish has a wave shape. Sprinkle both sides of the fish lightly with salt, then press a liberal amount of salt onto the tail and fins. Cook the fish over a moderately hot charcoal fire or under a broiler (grill) turning it with the skewer to avoid damaging the skin, until the fish is golden on both sides and cooked through. Serve on a plate garnished with lemon wedge, grated daikon and the marinated lotus root.
*Sweet Vinegar (Amazu)
2 cups water
1 cup plus 2 tablespoons rice vinegar
10 tablespoons sugar
2 teaspoons salt
Bring water and vinegar to a boil in a saucepan, then add sugar and salt and stir until dissolved. Remove from heat. Cool and use as a dipping sauce for vegetables. Keeps refrigerated up to 10 days.
**Ponzu (Citrus sauce)
3 x 2 1/2 inch dried konbu kelp
1 3/4 cups musk lime (ponzu or kala-mansi) juice, or lemon juice
1 3/4 cups dark soy sauce
1/3 cup Mirin
1/4 cup tamari soy sauce
4 cups dried bonito flakes
Heat the dried kelp over a gas flame or under a broiler (grill), then put into a bowl with all other ingredients. Refrigerate for 3 days, then strain. Can be stored for up to 1 year. Bottled ponzu can be purchased in Japanese stores.
Japanese Index | Recipe Index | Home