Suzuki ‡ Recipe

Prepare fish

Rinse the suzuki under cold water and pat dry thoroughly with paper towels. Using a sharp knife, make 3 shallow diagonal slashes on each side of the fillet portion (or along the body if whole) to help seasonings penetrate and to promote even cooking.

Season the fish inside and out with kosher salt (use about two-thirds of the salt now) and freshly ground black pepper. Let rest at room temperature for 10 minutes to allow salt to draw out and redistribute moisture.

Pour the dry sake over the fish (inside cavity if whole or along slashes if fillets) and let sit 2 minutes, then pat dry again lightly. This removes any fishy aroma and gives a clean profile.

Brush both sides lightly with the light soy sauce and mirin mixture (combine 2 tbs soy and 1 tbs mirin) just before cooking for a touch of umami and caramelization.

While fish rests, prepare aromatics: slice ginger thinly, cut spring onions into 5 cm pieces, and slice lemon. Reserve a few lemon slices and scallion pieces for garnish.

Stuff the fish cavity (if whole) with half the ginger slices and one spring onion length; if using fillets, lay the ginger and spring onion alongside the fish in the pan to infuse flavor during cooking.

Heat a large heavy skillet or nonstick pan over medium-high heat. Add the neutral oil and let it shimmer but not smoke. Add the butter and swirl to melt; the butter will foam and add a nutty note.

Place the fish in the pan, presentation side down first (skin side down if fillets or whole fish). If pan is crowded, cook in batches. Do not move the fish for 3–4 minutes to allow a golden crust to form.

After 3–4 minutes, flip the fish carefully using a spatula. Add remaining ginger and scallion pieces to the pan around the fish. Spoon the hot butter-oil over the top (basting) as it cooks for another 3–4 minutes, or until the fish registers 55–60°C (131–140°F) at the thickest part and flesh flakes easily but is still moist.

If the fish is larger than 1 kg, reduce heat to medium and allow an extra 4–6 minutes, occasionally basting, until done. Remove fish to a warm plate and tent loosely with foil to rest 5 minutes.

With the pan still over medium heat and any browned bits present, pour in the dashi (or stock) to deglaze, scraping up fond with a wooden spoon.

Add 1 tbs soy sauce, 1 tsp mirin and 1 tsp sugar. Stir and bring to a gentle simmer for 1–2 minutes to marry flavors.

Whisk in the cornstarch slurry a few drops at a time until the sauce slightly thickens and becomes glossy (this should take 30–60 seconds). Turn off heat and swirl in the remaining 1 tbs of butter for sheen and richness.

Taste and adjust seasoning — add up to 1 tsp more soy if you prefer saltier glaze. Spoon warm glaze over the rested fish just before serving.

Transfer fish to a serving platter. Arrange reserved lemon slices and scallion pieces on and around the fish. Sprinkle chopped cilantro if using.

Serve immediately with steamed rice and a light salad or pickles. Provide extra soy-mirin glaze at the table.