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Baked Isaki (Grunt) Edition
Baked Isaki (Grunt) Edition

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We hope you got insight from reading it, now let’s go back to baked isaki (grunt) edition recipe. To cook baked isaki (grunt) edition you only need 4 ingredients and 12 steps. Here is how you do it.

The ingredients needed to make Baked Isaki (Grunt) Edition:
  1. Prepare 1 whole fish Isake (white grunt; the main photo is of mejina (rudder fish))
  2. Prepare 25 ml Usukuchi soy sauce
  3. Prepare 50 ml Mirin
  4. Use 1 White sesame seeds (the main photo uses black sesame seeds as well)
Instructions to make Baked Isaki (Grunt) Edition:
  1. Remove the scales and innards and wash with water.
  2. Pat the fish very well to dry with a paper towel!
  3. Filet the fish. ＾＾
  4. I cut off the head, so you can also cut it into 3 slices! This time, I thought I would make half of it in shioyaki style, so I decided to keep the head on.
  5. Debone the backbone with a fish bone extractor.
  6. If you remove the skin and slice it, it will become sashimi! The right side of the picture is rudder fish and the left side is white grunt sashimi.
  7. Cut into large pieces. ^
  8. Marinade in a sauce made up of 2 parts mirin to 1 part usukuchi (light-colored) soy sauce. I'm cheap so I didn't use a lot of sauce. If you are like me and don't have a lot of sauce for the fish to marinate in, flip the pieces over halfway through.
  9. Coat with white sesame seeds.
  10. Grill the fish. I used a bistro-style fish grill. I baked it for about 12 minutes. If using a built-in fish grill or similar, please be sure not to let it burn.
  11. Ah, it burned a bit! Well…please be careful!
  12. Mejina (rudder fish), which I used in the main photo, is also delicious!

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