Yūan-style Grilled Fish (Yūan Yaki Fish)

Yūan-style Grilled Fish is an elegantly grilled dish. It’s made by grilling fish fillets after marinating them in sake, mirin, and soy sauce with slices of citrus – mostly yuzu. The attribute of Yūan-style Grilled Fish is its refreshing flavour with a scent of citrus.

It’s a tsukeyaki dish, which I launched in Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki). Along with marinating the fish, brush the marinade ovwe a number of instances throughout grilling to reinforce the flavour.

About Yūan Yaki

Yūan Yaki (幽庵焼き) is a generic cooking methodology that makes use of a particular marinade known as ‘Yūanchi’ (幽庵地).

Yūanchi was initially made by mixing equal elements of sake, mirin, and soy sauce. Because the cooking methodology developed, slices of citrus fruit similar to yuzu had been added to the marinade, giving it a refreshing aroma. As a substitute of yuzu, different citrus fruits may also be added to the marinade. Today, miso is even added to the marinade as a variation of Yūanchi.

The origin of the identify ‘Yūan’ (幽庵) is unclear. Essentially the most widespread concept is that it was named after the tea ceremony grasp known as Yūan Kitamura, who was often known as a gourmand.

Nonetheless, one meals historian tends to reject this concept, as a result of Yūan Kitamura lived within the mid Edo interval and mirin was launched within the late Edo interval, greater than 100 years after his loss of life.

One other concept means that Yūan-style Grilled Fish was served at tea ceremonies prior to now, and somebody wished to call the dish in affiliation with the tea ceremony. Accordingly, the well-known tea grasp’s identify, Yūan, was adopted.

Yūan Yaki made with a snapper fillet.

Whatever the origin, there are two key parts that outline Yūan Yaki:

• Marinating the fish or meat in equal parts of sake, mirin, and soy sauce.
• Basting the fish or meat utilizing the marinade whereas grilling.

What’s in my Yūan-style Grilled Fish (Yūan Yaki Fish)

• Blue-eye travalla fillets, pores and skin on.
• Salt.

I used blue-eye trevalla, however you should use different fish fillets similar to snapper, Spanish mackerel, kingfish, and cod. You too can use salmon fillet, however I favor the fish with white flesh as a result of it exhibits the color of the marinade higher.

Yūan Marinade

• Soy sauce
• Cooking Sake
• Mirin
• Yuzu juice.

Historically, Yūan marinade contains sliced yuzu combined in, however recent yuzu fruit is scarce in Sydney. So, I used yuzu juice as a substitute. You too can use sliced lemon or lime as an alternative. It makes the Yuan yaki a contact bitter in comparison with utilizing yuzu.

Find out how to make Yūan-style Grilled Fish (Yūan Yaki Fish)

1. Sprinkle salt over the fish fillets and go away for half-hour. Pat dry.
2. Combine the Yūan marinade substances collectively and marinate the fish fillets for 1 hour.
3. Grill the fish fillets, basting with the marinade now and again, turning the fillets over midway by means of.
4. Switch the fish to serving plates, with a lemon or lime wedge on the facet.

Though it’s a marinated grilled fish, the flavour of Yūan Yaki Fish is kind of gentle. The marinade enhances the pure style of the fish whereas including umami, even with a brief grilling time.

The elegant citrus perfume goes so effectively with the fragile flavour of white-fleshed fish. For oilier fish similar to kingfish, the citrus provides a refreshing distinction to the richness.

Yumiko

Yūan-style Grilled Fish (Yūan Yaki Fish)

Salting & Marinating

1 hr 30 minutes

 

Yūan-style Grilled Fish is made by grilling fish fillets after marinating them in sake, mirin, and soy sauce with slices of citrus – mostly yuzu. The attribute of Yūan-style Grilled Fish is a refreshing flavour enhanced by the scent of citrus.

Recipe Sort:

Foremost

Delicacies:

Japanese

Key phrase:

crumbed fish recipes, grilled fish, yuzu recipes

Serves: 4

Writer: Yumiko

Substances (tbsp=15ml, cup=250ml)

• 4
  x 100g/3.5oz
  blue eye trevalla fillets
  (word 1)
• A number of pinches of salt

Directions

1. Sprinkle salt over the fillets and go away for half-hour. Then, wipe off the moisture from the fillets.

2. Combine the Yūan Marinade and place it in a ziplock bag or a tray with the fish fillets. Marinate for 1 hour, turning the bag or fillets within the tray a few instances throughout that point.

3. Pre-heat oven griller/broiler.

4. Place a rack on a baking tray lined with aluminium foil.

5. Take away the fillets from the marinade and put them on the rack, pores and skin facet down. Hold the marinade (word 3).

6. Place the tray beneath the oven grill/broiler. The gap between the warmth and the fish needs to be about 10cm/4”.

7. Grill for a couple of minute, till the floor of the fish turns whitish. Baste the floor of the fillets with the marinade.

8. Cook dinner for an extra 3-4 minutes. Throughout this time baste the floor of the fillets with the marinade each minute or so (word 4).

9. Flip the fillets over and cook dinner additional 2-3 minutes, basting the fish in the identical means (word 4).

10. Take away the fillets from the grill.

11. Place a fillet on a person serving plate with a lime or lemon wedge (word 5) on the facet.

Recipe Notes

1. Many varieties of fish are appropriate for Yūan Yaki – snapper, Spanish mackerel, kingfish, swordfish, cod, and so forth.

I purchased a big piece of fish fillet and sliced it diagonally, which is a typical Japanese means of reducing fillets. However you may also use normal cuts of fillets and even cutlets, so long as it’s not too thick.

One facet of the usual fish fillet is totally lined with pores and skin. It’s possible you’ll need to make cross-incisions on the pores and skin facet in order that the marinade infuses into the flesh higher.

2. The normal marinade makes use of recent yuzu slices. The place I stay, recent yuzu is difficult to seek out, so I used yuzu juice as a substitute. If you may get recent yuzu fruit, add a number of slices to the marinade as a substitute of utilizing yuzu juice.

You should purchase a small bottle of yuzu juice at Japanese/Asian grocery shops.

You too can use lemon or lime slices as a substitute of yuzu. It makes the Yūan yaki a contact bitter in comparison with utilizing yuzu.

3. In the event you marinated the fish in a bag, switch the marinade to a bowl. It’s simpler to baste the fish with the marinade in a bowl.

4. The required cooking time depends upon the thickness of your fillets. My fillet was about 1.5cm/⅝” thick.

5. In the event you use recent yuzu fruit, serve with sliced yuzu as a substitute.

6. Vitamin per serving.

serving: 114g energy: 99kcal fats: 0.7g (1%) saturated fats: 0.1g (1%) trans fats: 0.0g polyunsaturated fats: 0.2g monounsaturated fats: 0.1g ldl cholesterol: 43mg (14%) sodium: 344mg (15%) carbohydrates: 2.3g (1%) dietary fibre: 0.1g (0%) sugar: 1.7g protein: 18g vitamin D: 0.9mcg (5%) calcium: 18mg (1%) iron: 0.5mg (3%) potassium: 434mg (9%)