|category||SeafoodSee the Related Food Category Page|
|cooking time||20 minutes|
|comment||Herb grilled dishes call for herbs or aromatic vegetables. Typical Japanese herbs and aromatic vegetables are leek, ginger, green perilla leaf, mitsuba and myoga. They are fragrant and help boost appetite.|
|image||Marinate the horse mackerel in a mixture of sake, soy sauce and aromatic vegetables, and then grill until fragrant. The aromatic vegetables are appetizing.|
|Horse mackerel fillet (net)||200 g|
|Shiro-negi (white part of a Japanese leek)||12 g|
|(A) Green onion, chopped||1 tbsp|
|(A) Parsley, finely chopped||1 tbsp|
|(A) Ginger, finely chopped||1/2 tbsp|
Make a slit in the center of the skin of the horse mackerel. Cut the outer part of the leek into julienne strips (sen-giri) and immerse in water. Drain. Finely chop the core of the leek.
In a bowl, combine the soy sauce, the sake, the chopped leek, and the (A) ingredients. Add the horse mackerel to the bowl and marinate for about 3 minutes.
Cut the lemon into wedges (kushigata-giri). Cut the green perilla leaves into chiffonade strips (sen-giri). Pat the fish dry with a paper towel.
|technique||Start grilling the horse mackerel on the skin side carefully so as not to burn.|