Fish Steaks

Kirimi

Ingredients

  • 4 small salmon or swordfish steaks, each weighing about ¼ pound
  • 2 teaspoons coarse salt
  • Lemon wedges
  • 2–3 inches daikon (Japanese white radish)
  • Soy sauce

Method

Salmon steaks may be skewered and suspended above, or grilled directly on, a net several inches from intense heat. Skewered fish are more attractive, though a bit more trouble to prepare than net-grilled ones. Details on both methods and necessary equipment appear . Either way, wash and pat dry the salmon steaks and lightly salt them on both sides just before grilling.

If there is skin covering part of one side, this should be the “right” side, the one to be presented face up on the final dish. If the skin merely borders the thickness of the steak, you may choose either side for final presentation. Grill the right side first, for 5–6 minutes. Turn and grill for another 3–4 minutes. If using skewers, twirl them frequently to prevent sticking. When finished grilling remove the skewers immediately. Serve the fish warm or at room temperature with lemon wedges and grated radish, and provide small dishes of soy sauce, too. Each person makes his own dipping sauce by adding lemon juice and radish, to taste, to the soy sauce.