Kinmedai Recipe

Time1h 15m

Serves4

goldeneye snapper

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Ingredients

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1
Clean the Kinmedai
Rinse the Kinmedai under cold water and pat dry with paper towels.
2
Season the Fish
Sprinkle sea salt evenly over the fish, both inside and out. Let it sit for 10 minutes to allow the salt to penetrate the fish.

3
Mix Marinade Ingredients
In a small bowl, combine soy sauce, mirin, sake, grated ginger, and minced garlic. Whisk until well combined.
4
Marinate the Fish
Place the seasoned Kinmedai in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 30 minutes.

5
Preheat the Grill
Preheat your grill or grill pan over medium-high heat.
6
Grill the Fish
Remove the Kinmedai from the marinade and place it on the grill. Cook for 5-7 minutes on each side, or until the fish is cooked through and has nice grill marks.
7
Rest the Fish
Once cooked, remove the fish from the grill and let it rest for 5 minutes before serving.

8
Plate the Fish
Transfer the Kinmedai to a serving platter and garnish with chopped green onions and toasted sesame seeds.
9
Serve
Serve warm accompanied by steamed rice and a side of vegetables.