Japanese Snapper (tai) Recipe
Make Japanese Snapper (tai) Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Vegetable Garnish
Sauce
Method
Preparing the Snapper
- 1
Clean the Snapper
Rinse the Japanese Snapper under cold running water to remove any impurities. Pat the fish dry with paper towels.
- 2
Season the Snapper
Rub salt and black pepper evenly over the entire surface of the fish, inside and out. Let it sit for about 15 minutes to absorb the seasoning.
Cooking the Snapper
- 3
Heat the Oil
In a large skillet, heat the olive oil over medium-high heat until shimmering.
- 4
Sear the Snapper
Carefully place the seasoned snapper into the hot skillet. Sear for about 4-5 minutes on each side until the skin is crispy and golden brown. Adjust heat if necessary to prevent burning.
- 5
Preparing the Garnish
- 6
- 7
Prepare the Daikon Radish
While the mushrooms are cooking, julienne the daikon radish and set aside.
- 8
Chop the Green Onions
Finely chop the green onions and set aside for garnishing.
Making the Sauce
- 9
Combine Sauce Ingredients
In a small bowl, whisk together soy sauce, mirin, sesame oil, and grated ginger until well combined.
Serving the Dish
- 10
Plate the Snapper
Carefully transfer the cooked snapper to a serving platter.
- 11
Add Garnish
Top the snapper with sautéed shiitake mushrooms, julienned daikon radish, and chopped green onions.
- 12
Drizzle the Sauce
Finally, drizzle the prepared sauce over the snapper and garnish before serving.
