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Ingredients
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Fish
Marinade
Garnish
Method
Preparation of Fish
- 1
Prepare the Kanpachi
Rinse the Kanpachi fillets under cold water and pat them dry with paper towels. Make sure there are no bones left in the fillets.
- 2
Season the Fish
Sprinkle salt and black pepper evenly over both sides of the Kanpachi fillets. Set aside to marinate while you prepare the marinade.
Marinade
- 3
Mix the Marinade
In a small bowl, whisk together the soy sauce, mirin, sesame oil, grated ginger, and minced garlic until well combined.
- 4
Marinate the Fish
Place the seasoned Kanpachi fillets in a shallow dish and pour the marinade over them. Make sure the fish is well coated. Let it marinate for at least 30 minutes in the refrigerator.
Cooking
- 5
Cook the Fish
Heat a grill or a non-stick skillet over medium-high heat. Remove the Kanpachi from the marinade and discard the marinade. Cook the fillets for about 3-4 minutes on each side or until the fish is opaque and flakes easily with a fork.
Serving
- 6
Plate the Dish
Transfer the cooked Kanpachi fillets to a serving plate. Sprinkle with toasted sesame seeds and garnish with chopped green onions and lime wedges.
- 7
Serve
Serve the Kanpachi warm, with lime wedges on the side for squeezing over the fish if desired.
