Autumn｜Japanese food｜Seafood｜鰤の塩麹焼き・小松菜添え
Grilled Yellowtail with Shio Koji and Komatsuna Greens
Culinary Workshop - Culinary Art - Nov.2020
Ingredients
| Yellowtail fillet or collar | 200g ... Wash with cold water and pat dry. |
| Shio koji (salted rice malt) | 2 tbsp |
| Komatsuna (Japanese mustard spinach) | 50g ... Boil briefly to retain color. |
| Grated daikon radish | As needed |
| Yuzu or sudachi | As needed |
Instructions
- Coat the yellowtail with shio koji, place in a polyethylene bag, and marinate in the refrigerator for 2-3 days.
- Wipe off the koji from the yellowtail and grill until golden brown using a fish grill, broiler, or oven.
- Plate the yellowtail with boiled komatsuna and garnish with grated daikon radish and yuzu.
*For yellowtail collar, flake the meat and mix with grated daikon radish. Serve with sudachi on the side.