Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Whole fish and seasoning
Accompaniments and garnish
For serving (optional steamed rice or broth)
Method
Whole fish and seasoning
- 1
Prepare fish
Rinse the madai under cold water and pat dry thoroughly with paper towels inside and out. Check cavity for any blood or guts and remove them. Make 3 shallow diagonal cuts (about 1/4 inch deep) on each side of the fish to allow even cooking and seasoning penetration.
- 2
Salt and rest
Sprinkle the salt evenly over both sides of the fish and inside the cavity, rubbing gently into the cuts. Place the fish on a tray and let it rest for 10–15 minutes at room temperature. This firms the flesh and draws out excess moisture for better browning.
- 3
Rinse sake and pat dry
Quickly rinse the fish under a gentle stream of water to remove excess surface salt, then pat completely dry again. Brush or pour the 3 tbs of sake over the fish and into the cavity to add aroma and reduce fishiness; let sit 2 minutes, then pat dry lightly so the skin can crisp during cooking.
- 4
Cook the fish
Heat a large ovenproof skillet or grill to medium-high and add 1 tbs neutral oil, spreading to coat. When shimmering, place the madai skin-side down if pan-frying, or place on a preheated grill grate. Cook without moving 3–4 minutes until the skin is golden and releases easily. Flip carefully and cook another 3–4 minutes. If the fish is thick (over 1 inch), transfer the skillet to a 200°C (400°F) oven and roast 6–8 minutes more until internal temperature reaches 60–63°C (140–145°F) and the flesh flakes opaque. Remove and rest 3–5 minutes before serving.
Accompaniments and garnish
- 5
Prepare garnishes
While the fish rests, arrange shiso leaves on a serving plate and place thin lemon or sudachi slices nearby. If using, mound grated daikon in a small heap and season with a few drops of soy sauce.
- 6
Serve
Transfer the madai to the serving plate. Garnish with shiso leaves, lemon/sudachi slices, and the daikon. Offer the soy sauce on the side for light dipping. Slice into portions at the table or pre-slice into 6–8 pieces and serve immediately.
For serving (optional steamed rice or broth)
- 7
Serve with rice or make chazuke
To serve as a simple set, place 1 portion of steamed rice in bowls. For ochazuke-style, flake some cooked madai over each rice bowl, spoon a little grated daikon and shiso, then pour warm dashi or green tea over the top before eating. Adjust soy sauce to taste.
