Charcoal Grilled Aka Mutsu Recipe
Make Charcoal Grilled Aka Mutsu Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hayato Menu
Method
Hayato Menu
- 1
Prepare fish
Rinse the Aka Mutsu fillets under cold water and pat dry thoroughly with paper towels.
- 2
Score skin
With a sharp knife, lightly score the skin with 2-3 shallow diagonal cuts to promote crisping and even cooking.
- 3
Season
Season both sides with fine sea salt and freshly ground black pepper, rubbing gently into the cuts.
- 4
Make glaze
In a small bowl whisk together soy sauce, mirin, sake, granulated sugar, and lemon juice until the sugar dissolves. This will be your glaze.
- 5
Prepare grill
Light charcoal and set up a two-zone grill: a hot direct zone for searing and a cooler indirect zone for finishing.
- 6
- 7
Glaze and flip
Brush the surface with a portion of the glaze, flip the fillets carefully, and cook for another 2-4 minutes. Baste with the remaining glaze as it cooks, until the fish is just opaque and flakes easily.
- 8
