Shio-yaki (Salt-grilled) Fish



Shio-yaki fish on subtle wave design plate

 Salt-grilling is a wonderful Japanese way to cook fish resulting in very moist and tasty fish. Apparently the salt works on the fat under the skin during cooking to melt it and ensure succulent fish flesh.




the lovely salt crust

4 hoki fillets (or other firm white fish), skin on, about 500g (1 lb)

daikon (for garnish)*

1/4 cup soy sauce

 a few tablespoons of salt

To serve: soy sauce, handful snipped chives

1.      Prepare daikon, peel and cut off a small chunk, grate it finely, gently squeeze out excess moisture, set aside.

2.      Sprinkle salt over the skin side (only) of the fish pieces, set aside for 30 minutes.

3.      Heat your griller and line with foil. Brush sparingly with oil. (I made the mistake of using too much oil and then it soaked into the salt when I turned the fish over).

4.      Place fish on the grill plate, skin side up, cook until it looks cooked and a nice salt crust has formed, about 5 minutes. Then turn it over and cook the other side, until it is just done, avoid over cooking or it will be dry and tough. Fish is done when tested with the point of a sharp knife, it flakes easily.

5.      Serve with a little daikon oroshi (finely grated white radish) to garnish, snipped chives and sesame seeds.

6.      To eat, pour a little soy sauce over the daikon and add it to small bite-sized pieces of the fish that you break off with your chopsticks. Note: You don't have to eat the skin and salt crust. 

 

Shio-yaki with daikon and soy sauce

 

*Daikon is called white radish in English and means “large root”. They are sometimes available in Australian supermarkets and farmers markets. Omit if not available. A lemon wedged can be used instead.