[From February Issue 2011]
Ingredients [Serves 2]
- 2 Yellowtail fillets (200g)
Pickled turnip (kikkakabu pickled turnips a la chrysanthemum flower)
- 2 small turnips
- sweet vinegar (2 tbsp vinegar, 1/2 tbsp sugar, 1/2 tbsp dashi stock)
- 1/2 red chili pepper
- 1 tbsp soy sauce
- 1 tbsp mirin (sweet cooking wine)
- 1 tbsp sake
How to distinguish yellowtail fillet:
Yellowtail fillets may be packaged either by backside (blackish skin) or belly-side (whitish skin). Belly-side fillets are usually fattier, so choose whichever you prefer.
1. Mix sauce ingredients in a bowl, then soak the fillets for approximately 30 minutes (15 minutes each side).
2. Skin turnips and make horizontal and vertical incisions three-quarters deep. Place turnips between disposable chopsticks to prevent incisions from being cut too deep. Cut across the backside to help the flavor more quickly seep through. Put turnips in salt water (1 cup water, 1/2 tsp salt) then place a dish on top to weigh them down, and soak for approximately 15 minutes. Mix sweet vinegar ingredients then add sliced red chili pepper. Once the turnips are tender, lightly drain and place in sweet vinegar mix for a minimum of 30 minutes. Cut accordingly into 2 ~ 4 slices, then display turnips to look like chrysanthemum flowers.
3. Drain yellowtail fillets and grill over a high heat. When grilling from above, start with the skin side up for 3 ~ 4 minutes, then turn over and grill for 3 ~ 4 more minutes.
4. While the fillets are grilling, mix the sauce ingredients in a saucepan and boil down to approximately half its original amount.
5. Once the fillets are grilled, turn them skin side up and brush the sauce over top. Re-grill again to dry, and quickly repeat this step several times until the fillets glisten. It is not necessary to use all of the sauce.
6. Place yellowtail fillets on flatware accompanied by the chrysanthemum turnips on the right side, and serve.