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Grilled Fish Rub

Grilled Fish Rub recipe image
This elegant dish transforms simple red snapper into a culinary delight using a traditional Japanese technique called unagi-style grilling. The fish is first marinated with sake to enhance its natural sweetness, then basted repeatedly with a luxurious glaze made from egg yolks and fresh sea urchin roe. The result is a tender, flaky fillet with a glossy, golden-brown crust that bursts with briny, umami-rich flavors. It&# 226;ÂÂs perfect for special dinner parties or when you want to elevate a weeknight meal with minimal effort. Serve with steamed rice and pickled vegetables to balance the richness of the uni.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 1319.3
Dietary: Gluten-free
Description
This elegant dish transforms simple red snapper into a culinary delight using a traditional Japanese technique called unagi-style grilling. The fish is first marinated with sake to enhance its natural sweetness, then basted repeatedly with a luxurious glaze made from egg yolks and fresh sea urchin roe. The result is a tender, flaky fillet with a glossy, golden-brown crust that bursts with briny, umami-rich flavors. It&# 226;ÂÂs perfect for special dinner parties or when you want to elevate a weeknight meal with minimal effort. Serve with steamed rice and pickled vegetables to balance the richness of the uni.
Ingredients
  • 1 lbs (500 g) red snapper fillet
  • 1/2 -1 teaspoon salt
  • 2 Tablespoons sake
  • 3 Egg yolks
  • F3 oz (20 g) sea urchin paste or 11/2 oz (40 g) fresh sea urchin roe
  • 2 Tablespoons butter (optional)
  • 2 Comb1ne the egg yolks and sea urch1n paste. Stir lightly to mix well
  • 3 Set the broiler at moderate heat (350 F/175C) . Skewer each p1ece of fish
Directions
  1. 1
    Slice the red snapper fillet into eight even portions.
  2. 2
    Lightly rub the fish pieces with salt and refrigerate for 1 to 2 hours to firm up the flesh.
  3. 3
    Preheat your broiler to moderate heat (350ðF/175ðC).
  4. 4
    Skewer each piece of fish so it holds its shape during cooking.
  5. 5
    Sprinkle the sake over the fish and broil for 1 minute on each side to cook slightly and infuse flavor.
  6. 6
    In a small bowl, combine the egg yolks and sea urchin paste, stirring lightly to mix well.
  7. 7
    Brush the fish generously with the egg-urchin glaze.
  8. 8
    Return to the broiler and grill until the glaze sets, about 1-2 minutes.
  9. 9
    Turn the fish over and brush again with the glaze.
  10. 10
    Repeat the brushing and grilling process three to four more times until the glaze is an even, golden yellow.
  11. 11
    Be careful not to overcook; the total grilling time after the initial sake step should be about 10 minutes.
  12. 12
    When the fish is almost done, brush with melted butter if using, and broil for a final quick moment.
  13. 13
    Garnish with very finely sliced carrot if desired and serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 1319.3kcal
% Daily Value *
Total Fat 94.4g146%
Saturated Fat 18.8g94%
Cholesterol 556.1mg186%
Sodium 126827.9mg5285%
Total Carbohydrate 115.3g39%
Dietary Fiber 0.0g0%
Sugars 115.3g
Protein 8.1g17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: grilled fish, red snapper, sea urchin, uni, japanese cuisine, broiled fish, egg yolk glaze, sake marinade, seafood dinner, quick meal, umami, glazed fish, easy recipes, skewered fish, butter finish, briny flavor, dinner party, comfort food, healthy dinner, ocean flavors
Read it online: https://www.chefs-mate.com/recipe/grilled-fish-rub-2/