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)
How to cook Grilled Red Snapper (Amadai Ito-Uni Yaki):
  • 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:

*Sea urchins are small, spiny sea creatures of the class Echinoidea found in oceans all over the world.

This recipe for Grilled Red Snapper (Amadai Ito-Uni Yaki) serves/makes: 4

The Grilled Red Snapper (Amadai Ito-Uni Yaki) recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Snapper (more Snapper recipes)
Preparation Method: Broiled/Grilled (more Broiled/Grilled recipes)
Cuisine: Japanese (more Japanese recipes)

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