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Amadai Wakasa-yaki Grilled Red Tilefish

Name: Amadai Wakasa-yaki Grilled Red Tilefish
Total time: 27 h 17 min
Yield: Serves 6
Cuisine: Japanese
Ingredients: 1 red tilefish (amadai), about 1 kg, unscaled (or sea bream or sea bass, scaled); 2 tsp fine salt; 120 ml saké; 120 ml light (usukuchi) soy sauce; 6 leaves lettuce; 2 lemons, quartered; 7 pink pickled ginger shoots (hajikami)

Tilefish filleted with its scales left on, salted and air-dried for a day to firm its soft flesh, then grilled over charcoal and basted with saké and light soy until the scales puff into an edible, crackling crust.

YieldServes 6
Hands-on55 min
Total1 d 3 h
Difficulty

Ingredients

fish

1red tilefish (amadai), about 1 kg, unscaled (or sea bream or sea bass, scaled)
2 tspfine salt

basting sauce

120 mlsaké
120 mllight (usukuchi) soy sauce

garnish

6 leaveslettuce
2lemons, quartered
7pink pickled ginger shoots (hajikami)

Diet

Pescatarian

Contains

Gluten
Soy
Fish
Sulfites
Legumes (any)
Wheat
Rice
Citrus fruits (any)
Lemon
Lettuce
Ginger
Yeast
Mold-ripened and koji-fermented foods
Histamine (aged and fermented foods)
Alcohol

Taste

Sweet
Sour / bright
Salty
Umami / savory
Bitter
Richness / fat
Smoke

Texture

Crisp

Equipment

Grill

Season

Fall
Winter

Occasion

Weekend project
Entertaining

Effort

45–90 min active
Over 3 hours total
Difficulty 4
Needs advance prep

Nutrition

Calories: low
Protein: high
Carbs: low
Fat: low
Fiber: low
Sodium: high

Budget

Budget: high

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Method

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