Seabreams or groupers are aslo common almost all year long.
They make for all kinds of preparation in Japanese cuisine, either in nabe/Japanese pot au feu or grilled.
This very simple recipe is a grill in kabayaki style:
Seabream in Kabayaki Style:
INGREDIENTS: For two persons
-White-flesh fish (seabreams or groupers. Recipe can apply to almost any white flesh fish): 120g~
-Soy sauce: 1 teaspoon
-Japanese Sake: 1 teaspoon
-Cornstarch: 2 tablespoons~
-Oil: 1 tablespoon
-Soy sauce: 1 tablespoon
-Japanese Sake: 1 tablespoon
-Mirin/Sweet sake: half a tablespoon
-Sugar: half a tablespoon
-White sesame seeds: 1~2 teaspoons
-Finely chopped thin leeks: 2 tablespoons
-Marinate fish soy sauce and Japanese sake for about 10 minutes.
-In a separate bowl mix soy sauce, Japanese Sake, mirin and sugar.
-Rest fish on a piece of kitchen paper to take excess marinade.
-Sprinkle both sides with cornstarch.
-Heat oil on a frypan and grill fish on both sides util “bubbles/eyes” appear on it surface.
-Once the heat has reched/cooked the core of the fish, slide fish against the side or corner of the frypan. Pour the sauce in the remaing space of the frypan. As soon as sauce starts boiling, caramelize both sides of the fish with the sauce.
-As soon as you are satisfied with the cooking of the fish, serve fish on a dish. Mix white sesame seeds with reamining sauce and pour over fish. Sprinkle with chopped thin leeks.
-Keep in mind that fish can break easily when you flip it over to fry it on both sides.
-Fry the skin side first.
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2 thoughts on “Japanese Cuisine: Seabream in Kabayaki Style”
Yum! I just had some grouper this past week. Looks really good.