A Japanese summer river classic, where sweetfish is shaped into an undulating wave on skewers and roasted with pure salt to showcase its delicate flesh and clean, fresh-water aroma.
Ingredients
- 4 pieces very fresh whole ayu (sweetfish), uneviscerated
- 35 g natural coarse sea salt
- 8 g unrefined fine sea salt
- 2 pieces whole fresh sudachi
Method
- Rinse each ayu gently under a thin stream of very cold water to clean the surface without washing away its fine natural protective film, then pat dry thoroughly with paper towels, pressing gently from head to tail.
- Sprinkle the unrefined fine sea salt over both sides of each fish from high above to create a light, even dusting, then let stand at room temperature for 15 minutes, until tiny beads of moisture surface on the skin.
- Gently pat each fish dry with fresh paper towels to remove the drawn-out moisture and any unwanted bitterness, ensuring the skin crisps up properly during grilling.
- Thread each ayu onto a soaked bamboo skewer: insert the tip through the mouth or gill, weave the skewer along the spine in a smooth S-curve, and bring the tip out just before the tail fin to lock in the dynamic swimming shape.
- Dip your fingers in water and pack a generous layer of natural coarse sea salt, about 1/8 inch (3 mm) thick, over the tail, dorsal, pectoral, and anal fins to form a dense, protective crust.
- Set the skewers about 6 inches (15 cm) above glowing coals or on a rack in an oven preheated to 425 °F (220 °C), facing the belly toward the heat source to cook for 8 minutes without scorching the back.
- Turn the skewers a quarter-turn regularly and continue cooking for 10 to 12 minutes at 425 °F (220 °C) once the skin blisters and turns deep golden brown, until the internal temperature reaches 150 °F (65 °C) on an instant-read thermometer and the salted fins remain intact and bright white.
- Remove from the heat, let rest for 2 minutes on a warm rack, arrange the steaming skewers on a platter, serve alongside halved fresh sudachi, and enjoy immediately for the contrast between the crunchy salt crust and tender flesh.
Nutrition
Per serving
- Energy
- 87 kcal
- Protein
- 12 g
- Carbohydrate
- 4.5 g
- Fat
- 2.91 g
- Fibre
- 1 g
- Calcium
- 14.95 mg
- Iron
- 0.34 mg
- Magnesium
- 15 mg
