Elizabeth Andoh

Salt-Grilled Kingfish

Sawara no Shio Yaki

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
An Ocean of Flavor: The Japanese Way with Fish and Seafood
An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Salt-grilling is probably the single most common cooking technique the Japanese use for fish. An ancient method, it still has obvious appeal, since the fish remains moist within and slightly crusty outside. If you wish to limit your sodium intake, leave the skin behind.

Ingredients

  • 4 kingfish steaks, about 4-5 ounces each
  • 2 tablespoons saké (Japanese rice wine)

Method

  1. Rinse each of the fish steaks under fresh cold water, then pat them dry. Let the fish marinate in the rice wine for 5-10 minutes, turning the fish once halfway through.
  2. Preheat your broiler to the highest setting possible, or if you are grilling outdoors, make sure your coals are burning hot.
  3. Remove the fish from the marinade, and very lightly salt th