Red Sea Bream and Sweet Potato Grilled with Yuzu Miso
INGREDIENTS (Serves Four People)
|red sea bream fillets||4|
|Peel of 1 whole yuzu|
|Moderate amount of sweet potatoes|
|white miso||1 tbsp|
Sprinkle salt and sake on the red sea bream. Leave for 15 minutes.
Grind the yuzu peel and mix with white miso, sugar and sake, to prepare a batch of yuzu miso.
Preheat the red sea bream for 2-3 minutes in a 220°C oven until it is about 80% cooked. Put the yuzu miso from (2) on the red sea bream and put it back into the oven. Let it grill until it is slightly brown, always taking care not to overcook it. Serve with sliced and grilled sweet potato.
Skinned fillets are convenient as they soak up flavor well. If the fillets are not skinned, leave them for about 45 minutes to let the flavor sink in. By grilling the fish for a short time at a high temperature, its surface becomes crispy and the miso flavor becomes more pronounced. Make sure to keep an eye on the yuzu miso as it burns easily.
Recipe courtesy of Koishikawa Terrace