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Frequently paired with
The best thing to pair and share with Ishidai
Ingredients
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Fish
Marinade
Vegetables
Garnish
Method
Preparation
Clean the Fish
Start by cleaning the striped knifejaw thoroughly under cold running water. Remove the scales, guts, and any other inedible parts. Pat dry with a paper towel.
Prepare the Marinade
In a mixing bowl, combine soy sauce, sake, mirin, grated ginger, and minced garlic. Whisk well until fully integrated.
Marinate the Fish
Place the cleaned striped knifejaw in a shallow dish and pour the marinade over it. Ensure the fish is well-coated. Cover and let it marinate in the refrigerator for at least 30 minutes.
Cooking
Prepare Vegetables
While the fish is marinating, prepare the vegetables. Slice the green onions, slice the mushrooms, and julienne the carrot.
Cook the Fish
Preheat a grill or non-stick skillet over medium heat. Remove the fish from the marinade, allowing excess marinade to drip off. Grill or pan-fry the fish for about 4-5 minutes on each side, or until cooked through and flaky.
Sauté the Vegetables
In another skillet, add a small amount of oil over medium heat. Add the sliced mushrooms and julienned carrots, and sauté for about 3-4 minutes until tender. Add the sliced green onions and cook for an additional 1-2 minutes.
Serving
Plate the Dish
Once the fish is cooked, carefully place it on a serving plate. Arrange the sautéed vegetables beside it.
Garnish
Sprinkle the toasted sesame seeds and chopped cilantro over the fish and vegetables for added flavor and presentation.
