How to Prepare Isaki (grunt)

Name: How to Prepare Isaki (grunt)
Cuisine: American
Ingredients: 1/2 fish isaki (grunt); 1 ponzu sauce・momiji oroshi (spicy grated daikon radish); 1 Onion and green onions for decoration

cookpad.japan @cookpad_jp

Seasonal Isaki is good as sashimi too. Since the skin is tender, there is no need to remove it and we can enjoy it with the healthy fats underneath.

Have the ice water ready since you will transfer the fish immediately after pouring the hot water.
The trick to having a delicious arai dish is to make sure that no moisture is left on the fish. Recipe by Tatakaukokkusan

Seasonal Isaki is good as sashimi too. Since the skin is tender, there is no need to remove it and we can enjoy it with the healthy fats underneath.

cookpad.japan @cookpad_jp

Seasonal Isaki is good as sashimi too. Since the skin is tender, there is no need to remove it and we can enjoy it with the healthy fats underneath.

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Ingredients

1/2fish isaki (grunt)
1ponzu sauce・momiji oroshi (spicy grated daikon radish)
1Onion and green onions for decoration

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Steps

1

Remove the innards, gills and scales.
2

Cut off the head from the fin area.
3

Fillet the fish into 3 pieces. I have posted the details for how to do this in the Megina edition, so please use it for reference.
4

Remove the backbone. The meat won't come off if you place your index finger and middle finger along the bone as you use a fish bone extractor to pull it out.
5

Have the skin facing up and place a tightly wrung out cloth or kitchen paper on top.
6

Have ice water ready. Pour hot water over the isaki from Step 5. The skin of isaki will curl up as shown in this photo, and immediately place the fish in ice water.
7

When it has cooled down, take the fish out immediately to remove moisture.
8

Carefully remove moisture by using a paper towel. Slice the fish, as if sharpening a knife, into any thickness you'd like.
9

I recommend something like a sliced onion to serve on the side because it's refreshing. Serve by having the skin facing up.