Grilled Ayu; Japanese Style
"This is done by using Ayu (Sweetfish) if you are lucky enough to live near a store that sells it. If not, trout can easily be used, it's what I use. Make sure you get one with the head still intact, or else it won't turn out right. The cheek meat is delicious once it gets done. Also a good recipe because it doesn't require many ingredients. The time listed is just an estimate. It is up to your grill or broiler. Iron Chef Morimoto remade this traditional dish on the Ayu battle."
- Ready In:
- 20mins
- Ingredients:
- 4
- Yields:
-
4 Whole Fish
- Serves:
- 4
ingredients
directions
- Rub the fish, and the fins in salt. Take a metal skewer and stick through the head, and the fish, making it look like it is swimming.
- Grill/broil until done.
- Serve with citron slice.
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Reviews
-
I used Japanese Ayu and this worked perfectly. I grilled for 3 minutes per side and used bamboo skewers since that’s what I had. Just remember to get ALL of the liver out of the head area!
RECIPE SUBMITTED BY
Hello. I am Justin. I enjoy to cook, hang out with friends, and attending my church, St. George Greek Orthodox. I like to cook the following cuisines listed by my favorite first: Japanese, Chiense, and then Greek. You can call me 'old fashioned' in the sence that I like to keep food traditional, and if you need to make changes to a cuisine, then keep it traditional.
