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Suzuki Shioyaki Salt-Grilled Sea Bass
Sea bass fillets are salted, flat-skewered and grilled skin-side down over fierce charcoal so the skin shatters while the flesh stays moist, then served hot with blistered green peppers, lemon and a pickled ginger shoot.
- YieldServes 4
- Hands-on30 min
- Total1 h 9 min
- Difficulty
Ingredients
- 800 gsea bass fillet, skin on, scaled and pin-boned
- 2 tspfine sea salt
- 12small green peppers (ao-togarashi or shishito), or 4 small bell peppers
- 1 tbspvegetable oil
- 4lemon wedges
- 4pickled ginger shoots (hajikami shoga)optional
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