Kushiyaki Sea Bass Recipe

Kushiyaki Sea Bass Directions

1. 1

   Prepare the Marinade

   In a medium bowl, whisk together soy sauce, mirin, sake, brown sugar, and sesame oil until the sugar is dissolved.

2. 2

   Marinate the Sea Bass

   Cut the sea bass fillets into bite-sized pieces and place them in the bowl with the marinade. Cover and refrigerate for at least 30 minutes.

3. 3

   Prepare the Vegetables

   While the fish is marinating, chop the green onions, red bell pepper, and zucchini into similar-sized pieces suitable for skewering.

4. 4

   Assemble the Skewers

   Thread the marinated sea bass pieces alternately with the chopped vegetables onto the bamboo skewers.

5. 5

   Preheat the Grill

   Preheat your grill to medium-high heat. If using a barbecue, ensure the grill grates are clean.

6. 6

   Grill the Skewers

   Place the skewers on the grill and cook for about 2-3 minutes on each side, or until the sea bass is cooked through and has grill marks.

7. 7

   Serve

   Carefully remove the skewers from the grill and serve hot, garnished with extra chopped green onions if desired.