Tai No Yuan Yaki

Name: Tai No Yuan Yaki
Cuisine: Japanese
Ingredients: 2 quantities of Yuan Marinade; 4 sea bream fillets, pin-boned; 4 sea bream fillets, pin-boned; 100 g (3½ oz) samphire, washed; 5 heritage tomatoes of various colours – red, yellow, green, brown; 5 heritage tomatoes of various colours – red, yellow, green, brown; 5 heritage tomatoes of various colours – red, yellow, green, brown; 5 heritage tomatoes of various colours – red, yellow, green, brown; 5 heritage tomatoes of various colours – red, yellow, green, brown; 2 tbsp toasted sesame oil; 2 tbsp micro coriander (micro cilantro) and red amaranth; 2 tbsp micro coriander (micro cilantro) and red amaranth; 2 tbsp micro coriander (micro cilantro) and red amaranth; Maldon sea salt flakes and freshly ground black pepper; Maldon sea salt flakes and freshly ground black pepper

Grilled (Broiled) Sea Bream in Soy, Mirin, Sake and Lime Marinade with Heritage Tomatoes and Samphire

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Japanese Larder

By Luiz Hara

Published 2018

About

Yuan Yaki refers to a traditional Japanese marinade (Yuan) and method of cooking (Yaki). It is style of Yakimono (grilled/broiled food), made by lightly marinating fish in equal measures of soy sauce, mirin and sake plus citrus fruit and then grilling (broiling) it. Mackerel, salmon and chicken also work beautifully Yuan Yaki style.

Ingredients

2 quantities of Yuan Marinade
4 sea bream fillets, pin-boned
100

Asia
Japan
Fish course
Pescatarian

Method

Make the Yuan Marinade.
Score the skin of the sea bream at 3 different places along the fillet. Place half the Yuan Marinade over the sea bream and marinate the fillets for 1-2 hours.
Heat the remaining Yuan Marinade to burn off the alchohol from the sake, then cool it down over a bowl of ice.
Heat you