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Ingredientes
- 4 x Mackerel fillets - (4 to 5 ounce ea)
- 2 Tbsp. Sake (Japanese rice wine)
- 1/2 tsp Salt, preferably coarse
- 1/2 x Lemon
- 1/2 c. Grated daikon (Japanese white radish) (optional)
- Â Â Soy sauce (optional)
Direcciones
- Rinse each of the fish steaks under fresh cool water, then pat them dry. Let the fish marinate in the rice wine for 5 - 10 min, turning the fish once halfway through.
- Preheat your broiler to the highest setting possible, or possibly if you are grilling outdoors, make sure your coals are burning warm.
- Remove the fish from the marinade, and very lightly salt the flesh on both sides. Salt the surrounding skin a bit more generously. Place the fish on a rack set over a foil-lined tray, or possibly use disposable foil broiling pans for easier cleanup. If you are broiling outdoors, you may wish to lightly oil the rack on that the fish will be laid. Broil the fish for 6 to 7 min, or possibly till it is opaque and slightly browned around the edges. Flip the fish with a large metal spatula, and broil for 2 to 3 more min, till the fish is just cooked through.
- Cut the lemon into 4 wedges, and serve each piece of fish with one of them. The Japanese typically serve a small mound of grated radish to the side of the fish. Each person then dribbles some soy sauce over the radish and spread this mix on the fish just before conveying it to the mouth. If you wish to follow suit, drain the grated radish of excess liquid before mounding it on the plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 21g | |
| Recipe makes 4 servings | |
| Calories 27 | |
| Calories from Fat 9 | 33% |
| Total Fat 1.0g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 423mg | 18% |
| Potassium 34mg | 1% |
| Total Carbs 0.89g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 1.54g | 2% |
