Grilled Red Snapper (Amadai Ito-Uni Yaki) Recipe
Serves/Makes: 4
Ingredients:
- 1 pound red snapper fillet
- 1/2 teaspoon salt
- 2 tablespoons sake
- 3 egg yolks
- 2/3 ounce sea urchin* paste or 1 1/2 ounces fresh sea urchin* roe
- 2 tablespoons butter (optional)
- Very finely sliced carrot, to garnish (optional)
- Slice the red snapper fillet into eight pieces, rub with salt and refrigerate for 1-2 hours.
- Combine the egg yolks and sea urchin paste. Stir lightly to mix well.
- Set the broiler at moderate heat (350°F/175°C). Skewer each piece of fish onto three skewers so that it holds its shape during grilling. Sprinkle the fish with sake and grill very quickly for a minute on each side. Brush the red snapper with the egg-sea urchin glaze and continue to grill until the glaze sets.
- Turn the red snapper over and brush again. Repeat three to four times, until the glaze is an even, golden yellow this will take a total of 10 minutes. Do not overcook the fish. When the fish is almost done, brush it with butter, if using, and grill quickly on both sides.
- Place the grilled red snapper on a serving platter and remove the skewers carefully, twisting them slightly.
- Garnish with the sliced carrot and serve.
Comments:
This recipe for Grilled Red Snapper (Amadai Ito-Uni Yaki) serves/makes: 4
Main Ingredient: Snapper
Preparation Method: Broiled/Grilled
Cuisine: Japanese
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