Robata Barbecue Snapper Fillet Anticucho

Preparation info
  • Serves —


    • Difficulty


    • Ready in

      20 min

Appears in
Masu: Fresh, contemporary, accessible Japanese for the home cook

By Nic Watt

Published 2016

  • About

This dish combines a classic Kiwi ingredient, snapper, and a modern approach to Peruvian Japanese cuisine.


  • 1 x 150 g ( oz) snapper fillet, skin on, scaled and boned
  • 125 ml (4


Marinate the snapper fillet in the anticucho base for about 3 hours.

Heat the barbecue to hot.

Thread two metal skewers through the snapper fillet on a diagonal as if you were sewing, ensuring the skewers cross over each other in an X to support the fillet once it is cooked.

Place the snapper, flesh side down, on the heat and cook until the fish begins to turn golden and