Japanese Seafood Recipes - Grilled Red Snapper (Amadai Ito-Uni Yaki) Recipe

Ingredients

• 1 lb (500 g) red snapper fillet

• 1/2-1 teaspoon salt

• 2 tablespoons sake

• 3 egg yolks

• 2/3 oz (20 g) sea urchin paste or 1 1/2 oz (40 g) fresh sea urchin roe

• 2 tablespoons butter (optional)

• Very finely sliced carrot, to garnish (optional)

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Method:

1. Slice the fillet into eight portions, rub with salt and refrigerate for 1-2 hours

2. 2 Combine the egg yolks and sea urchin paste. Stir lightly to mix well.

3. Set the broiler at moderate heat (350°F/175°C). Skewer each piece of fish onto three skewers so that it holds its shape during grilling. Sprinkle the fish with sake and grill very quickly for a minute on each side. Brush the fish with the egg-sea urchin glaze and continue to grill until the glaze sets.

4. Turn the fish over and brush again. Repeat three to four times, until the glaze is an even, golden yellow this will take a total of 10 minutes. Do not overcook the fish. When the fish is almost done, brush it with butter, if using, and grill quickly on both sides.

5. Place the fish on a serving platter and remove the skewers carefully, twisting them slightly. Garnish with the sliced carrot and serve.