Elizabeth Andoh

Golden-Glazed Scrod

Tara no Uni 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

Zesty sea urchin paste makes a shiny, golden glaze for firm and meaty scrod. The Japanese use a similar glaze on squid and monkfish, too.

Ingredients

  • 10-12 ounces scrod
  • 1 tablespoon saké (Japanese rice wine)
  • ¼

Method

  1. Cut the fish into four portions. Toss the fish with the rice wine, then sprinkle with the salt.
  2. Place the fish on disposable foil broiling pans, and with the broiler turned up as high as it will go, broil the fish for 2-3 minutes, until opaque and barely cooked through.
  3. In a small glass or ceremic bowl, combine the glaze ingredients and stir until ver