Grilled Salted Fish (Himono)

Ingredients

• 2 whole fish (such as mackerel or sea bream), cleaned and gutted 2 whole fish (such as mackerel or sea bream), cleaned and gutted
• 2 tablespoons sea salt 2 tablespoons sea salt
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil

Nutrition

• Calories (kcal / KJ): 200 kcal / 836 KJ
• Fat (total, saturated): 10g, 2g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 25g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   Rinse the fish under cold water and pat dry with paper towels.
2. 2.
   Sprinkle sea salt evenly over both sides of the fish, ensuring it is well coated. Let it sit for 30 minutes to allow the salt to penetrate the flesh.
3. 3.
   Rinse the fish again to remove excess salt and pat dry.
4. 4.
   Place the fish on a wire rack and let it air dry in a cool, well-ventilated area for 2-3 hours, or until the surface becomes slightly dry and tacky.
5. 5.
   Preheat the grill to medium-high heat.
6. 6.
   Brush the fish with vegetable oil to prevent sticking.
7. 7.
   Place the fish on the grill and cook for 4-5 minutes on each side, or until the skin is crispy and the flesh is cooked through.
8. 8.
   Remove the fish from the grill and let it rest for a few minutes before serving.

Treat your ingredients with care...

• Fish — Ensure the fish is fresh and of high quality. Opt for mackerel or sea bream for an authentic taste. If these are not available, you can use other firm-fleshed fish varieties.

Tips & Tricks

• To achieve a crispy skin, make sure the fish is thoroughly dried before grilling.
• Experiment with different types of fish to discover your favorite flavor combinations.
• Serve the Grilled Salted Fish with a squeeze of fresh lemon juice for a burst of citrusy flavor.
• If you don't have access to a grill, you can also cook the fish in a hot skillet or under the broiler.

Serving advice

Serve the Grilled Salted Fish (Himono) as a main course alongside steamed rice, miso soup, and a side of pickled vegetables. Garnish with fresh herbs and a wedge of lemon for an extra touch of freshness.

Presentation advice

Arrange the Grilled Salted Fish on a platter, showcasing its crispy skin and golden-brown color. Garnish with sprigs of fresh herbs and lemon wedges for an appealing presentation.