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œ@Tilefish Wakasayaki@œ


mServes 6n
@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.



„«Ayu Ichiya-Boshi„«Yellowtail Teriyaki„«Tilefish Wakasayaki„«Chicken Nanbanyaki„«

@@@




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