T - Madai Recipe

Clean and score

If using a whole madai: scale, gut, and rinse the fish under cold water. Pat dry thoroughly with paper towels. Make 3–4 diagonal shallow cuts (about 1/3 through the thickness) on each side to help the marinade penetrate and to ensure even cooking. If using fillets: pat dry and lightly score the skin side.

Season the fish evenly with kosher salt and white pepper, rubbing into the scored areas and cavity (for whole fish). Squeeze half the lemon over the fish and set aside.

In a small bowl whisk together light soy sauce, sake, mirin, sesame oil, grated ginger and minced garlic until combined. Reserve 1 tablespoon of this mixture for finishing sauce later.

Brush or spoon the remaining marinade over the fish, making sure it gets into the score marks and cavity (or over both sides of fillets). Let marinate at room temperature for 15–20 minutes (or up to 30 minutes in the refrigerator). If refrigerating, let come back to room temp for 10 minutes before cooking.

Pan-roasting method (recommended for fillets or small whole fish)

Heat 1 tablespoon neutral oil and 1 tablespoon butter in a large skillet over medium-high heat until shimmering. Place the fish skin-side down (if fillets) or lay the whole fish in the pan. Press gently for the first 20–30 seconds to ensure even contact. Cook without moving 3–5 minutes depending on thickness, until skin is crisp and the fish is opaque about two-thirds of the way up the fillet.

Carefully flip the fish with a spatula and cook the other side 2–4 minutes more (for fillets) or 6–8 minutes for a small whole fish, basting with pan juices and remaining butter to finish cooking. The internal temperature should reach about 60–63°C (140–145°F) for medium doneness; fish should flake easily but remain moist.

Oven-roasting method (recommended for whole madai larger than 600 g)

Preheat oven to 200°C (400°F). Place the marinated whole fish on a lightly oiled baking sheet or in a roasting pan. Drizzle 1 tablespoon neutral oil over the fish and dot with the butter. Roast in the preheated oven for 15–25 minutes depending on size, until the flesh is opaque and flakes easily and an instant-read thermometer reads 60–63°C (140–145°F) in the thickest part.

Remove fish from pan and transfer to a serving platter. Tent loosely with foil and rest for 3–5 minutes.

While the fish rests, make the garnish sauce: combine the reserved 1 tablespoon marinade with 2 tablespoons neutral oil, rice vinegar, sliced scallions, sliced chili (if using), toasted sesame seeds and chopped cilantro (if using). Stir to combine and taste; adjust with a little more rice vinegar or soy if desired.

Spoon the scallion-sesame dressing over the top of the fish (or serve on the side). Finish with a squeeze of the remaining lemon, a sprinkle of extra scallions and an additional pinch of sesame seeds.

Serve immediately with lemon wedges alongside steamed rice, pickled vegetables or a light salad.