Whole grilled fish with tsuyu and grated radish

Whole grilled fish with tsuyu and grated radish

By
From
JapanEasy
Serves
2-4
Photographer
Laura Edwards

Apart from the occasional vast sushi platter, there aren’t too many grand centrepiece dishes in Japanese cuisine – things tend to be more miniaturised. However, at parties and banquets sometimes guests will be presented with a gorgeous whole grilled fish, lightly seasoned with tsuyu and garnished with grated radish. It’s very Japanese in that haiku/ zen/wabi-sabi way – impressive and beautiful in its rustic simplicity.

Beyond not difficult

Ingredients

Quantity Ingredient
sea salt
1 big fish, cleaned and scaled, (any fish will do, really, but I like a flatfish like plaice, sole or brill)
oil, for greasing
200-300ml Tsuyu, depending on the size of the fish
1/4 daikon radish, finely grated
or 10 radishes, finely grated

Method

  1. Sprinkle sea salt onto both sides of the fish and gently rub it into the skin. Leave it to sit for about an hour, so the salt penetrates the flesh. Place the fish on a lightly oiled baking tray and set under a hot grill. If your fish is quite thick, set it on a rack about 7 cm away from the grill; if it’s thin, set it on the uppermost rack. Grill on one side until the flesh has firmed up and the skin has begun to colour, then carefully turn over and repeat for the other side. The fish is cooked when the meat pulls easily from the bone.
  2. Warm the tsuyu in a saucepan or the microwave. To serve, either give everybody their own bowl of tsuyu and a pile of grated radish, so they can dip their fish as they eat it, or you can simply mix the radish into the tsuyu and pour everything over the fish.
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