T - Aburi Madai Recipe

Prepare and cure fish

Pat the madai fillet dry with paper towels. Lightly score the skin side in a crosshatch pattern without cutting through. Sprinkle 1/4 tsp sea salt evenly over the flesh side and let sit 3 minutes, then flip and lightly salt the skin side. After 3 minutes, wipe off excess moisture and salt with a paper towel.

Marinate briefly

Combine 1 tsp rice vinegar and 1 tsp mirin. Brush a thin layer over the flesh side of the fillet. Let rest 5 minutes at room temperature so the flavors meld. Slice the fillet thinly across the grain into 8–10 sashimi-style slices (~1/8–1/4 inch thick). Arrange slices on a chilled plate, slightly fanned.

Place the thinly sliced red pearl onions (or shallot) in a small bowl. Warm 2 tbs rice vinegar, 2 tbs water, 1/2 tsp sugar and 1/4 tsp salt just until sugar dissolves (about 15–20 seconds in microwave or gently on stovetop). Pour the warm pickling liquid over the onions and let sit at least 10 minutes (or up to 1 hour). Drain well and reserve a few slices for plating and a tablespoon of pickling liquid for the ponzu if desired.

Whisk together 2 tbs ponzu, 1/2 tsp soy sauce, 1/2 tsp yuzu or lemon juice, 1/4 tsp toasted sesame oil, 1/2 tsp chili oil and 1/2 tsp finely chopped fresh chile (or 1/4 tsp chili flakes). Taste and adjust for acidity or heat — it should be bright and slightly spicy. If you reserved a little pickling liquid from the onions, add up to 1/2 tsp to round the flavor.

Lightly brush or mist the top (skin/outer) surface of the arranged madai slices with a few drops of neutral oil to help caramelize and prevent burning. Using a handheld culinary torch, hold the flame 2–3 inches from the fish and move evenly across each slice until the surface is lightly charred and just cooked on the exterior (about 8–12 seconds per slice depending on torch heat). Aim for a thin seared layer while leaving the interior cool and raw for contrast. If you do not have a torch, briefly sear the skin side in a very hot cast-iron skillet 6–8 seconds per side, then return to plate.

Drizzle 1/2 to 1 tbs of the chili ponzu evenly over the torched madai slices (use less if serving with rice). Place a few pickled onion slices over each slice of fish. Scatter thinly sliced scallion, microgreens or mitsuba, and a light sprinkle of toasted sesame seeds across the fish. Finish with a tiny squeeze of lemon or yuzu over the top if desired.

Serve immediately while the exterior is warm from torching. Provide extra chili ponzu on the side for diners who want more sauce.