Grilled Fish with Hakka Twist

Ingredients

While the original Yakizakana focuses on simplicity and minimal seasoning, our Hakka-inspired version incorporates Hakka spices and herbs to elevate the flavors. Additionally, we use a specific type of fish commonly found in Hakka cuisine, which adds a unique taste and texture to the dish. We alse have the original recipe for Yakizakana, so you can check it out.

• 4 fish fillets (such as tilapia or catfish) (400g / 14 oz) 4 fish fillets (such as tilapia or catfish) (400g / 14 oz)
• 2 tablespoons soy sauce (30ml) 2 tablespoons soy sauce (30ml)
• 1 tablespoon rice wine vinegar (15ml) 1 tablespoon rice wine vinegar (15ml)
• 1 tablespoon ginger paste (15g) 1 tablespoon ginger paste (15g)
• 1 tablespoon garlic paste (15g) 1 tablespoon garlic paste (15g)
• 1 teaspoon chili paste (5g) 1 teaspoon chili paste (5g)
• 1 teaspoon five-spice powder (5g) 1 teaspoon five-spice powder (5g)
• 1 tablespoon sesame oil (15ml) 1 tablespoon sesame oil (15ml)
• 1 tablespoon vegetable oil (15ml) 1 tablespoon vegetable oil (15ml)
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 2g, 0g
• Protein: 32g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, rice wine vinegar, ginger paste, garlic paste, chili paste, five-spice powder, sesame oil, and vegetable oil.
2. 2.
   Place the fish fillets in a shallow dish and pour the marinade over them. Ensure the fillets are evenly coated. Let them marinate for at least 30 minutes.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Remove the fish fillets from the marinade and place them on the grill. Cook for about 4-5 minutes on each side, or until the fish is cooked through and has a slightly charred appearance.
5. 5.
   Transfer the grilled fish to a serving platter and garnish with fresh cilantro.
6. 6.
   Serve hot and enjoy!

Treat your ingredients with care...

• Fish — Ensure the fish fillets are fresh and of high quality to achieve the best flavor and texture.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty taste.
• Five-spice powder — If you don't have five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a smokier flavor, you can grill the fish on a charcoal grill instead of a gas grill.
• If you prefer a spicier kick, increase the amount of chili paste according to your taste.
• Serve the grilled fish with a side of steamed Hakka-style vegetables for a complete meal.

Serving advice

Serve the Hakka-inspired Grilled Fish as a main course alongside steamed rice or Hakka-style noodles. Garnish with fresh cilantro and serve with a wedge of lime for an extra burst of citrusy flavor.

Presentation advice

Arrange the grilled fish fillets on a platter, drizzle with a little extra sesame oil, and sprinkle some sesame seeds for an attractive presentation. Add a pop of color with a garnish of fresh cilantro leaves.