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mServes 6n @tilefish (amadai) 1 @citron 2 @sake a little 1) Open the fish by cutting along the backbone, leaving the two halves @connected along the stomach. Sprinkle with salt. 2) Skewer the portioned fish and grill first on inside. After half-cooked, @turn over and grill outside (skin side). With a brush, baste with sake 2 @or 3 times to create a gloss. 3) Cut the citron. 4) Arrange the fish on a plate and garnish with citron. |