Description: Amazing and stunning grilled fish. It is very soft and moist, my favourite grilled fish dish. It goes well with rice and miso soup.
Serves: 2
Cooking time: 30 minutes
Ingredients
- Yellowtail – 2 pieces (160g)
- Padron Pepper – 4 pieces (40g) – optional
- Say Sauce – 2.5 tablespoons
- Sake cooking wine- 1 tablespoon
- Mirin cooking wine- 1 tablespoon
- Ginger – grated to puree, 1 teaspoon – optional
- Olive oil – 1 teaspoon
Method
1. Soak the fish in a mixture of soy sauce, sake, mirin, and ginger for 15 minutes.
2. Grill it in the oven for 12 minutes.
3. While grilling the fish, fry the Padron peppers in a non-stick frying pan with the olive oil for a couple of minutes.
To serve: Squeeze lemon juice if preferred.
Nutritional Values Per Serving
| Kcal | Protein | Fat | Carbs | Fibre | Sugars | Salt | Saturated Fat | Vitamin B3 | Vitamin B12 |
|---|---|---|---|---|---|---|---|---|---|
| 126.6 | 19.1g | 4.2g | 1.6g | 0.1g | 0.8g | 1.1g | 1.0g | 5.6mg | 1.0μg |
| 6.3% | 38.1% | 6.0% | 0.6% | 0.2% | 0.9% | 18.0% | 5.1% | 43.0% | 69.3% |
Nutritional Tips
Yellow Tail is called “Buri (鰤)’’ in Japanese. They are eaten either cooked (grilled, simmered) or raw (commonly in sushi or sashimi). It is a winter season fish and they tend to have a higher fat content in colder seasons. Outside of Japan, it may be rare to see yellowtail dishes except sushi. I will introduce more recipes another time. It is an amazingly tasty fish. I am not a big fan of fish, but this fish is something.
In Japan, there are 4 clear seasons (spring, summer, autumn, and winter) and people like to enjoy each season’s specialities. So this fish is one of the winter specialities. In winter, hakusai cabbage, spring onions, pumpkins, daikon radish, burdock roots, carrots, lotus roots, yam, sweet potatoes, potatoes, fugu (a type of fish which requires a special method to remove its poison), cod, flatfish and porgy are popular. But thanks to human knowledge, effort and techniques in recent years, you can get most of the food in different seasons. While I am in the U.K, I can eat most of the ingredients throughout the year (imported food from abroad where seasons are different or grown in a controlled environment). In Japan, we see much less non-seasonal food in the supermarket and it is more expensive than usual. Therefore, people appreciate seasonal food as they are cheaper, and delicious and enjoy every season accordingly. I like how it is in Japan when the food is seasonal, they are incredibly tasty. But at the same time, having any type of food all year long is not bad.
Mignonne Nutri-Cuisine 