Kaiseki-style Grilled Fish Recipe – Japanese Special
Kaiseki-style Grilled Fish is a refined Japanese grilled fish dish inspired by traditional Kaiseki cuisine. Brushed with a subtle mirin glaze of sake and soy sauce, the fish is tender, slightly charred, and bursting with natural flavors. This seafood recipe is not only quick and simple to prepare but also a healthy Japanese dish ideal for an elegant dinner or special occasion.
- Prep Time15 min
- Cook Time15 min
- Total Time30 min
Katsu Curry Ingredients
Kaiseki-style Grilled Fish Ingredients:
- 2–4 fresh fish fillets (e.g., mackerel, sea bream, or salmon)
- 1 tbsp sake (Japanese rice wine)
- 1 tbsp soy sauce
- 1 tsp mirin
- 1/2 tsp salt
- Lemon or yuzu wedges, for serving
- Fresh herbs or microgreens, for garnish
Kaiseki-style Grilled Fish Instructions:
Rinse and pat fish fillets dry; lightly score the skin if needed.
In a small bowl, mix sake, soy sauce, and mirin; brush lightly over both sides of the fish.
Sprinkle with a small pinch of salt for enhanced flavor.
Preheat a grill or grill pan over medium-high heat.
Grill fish for 3–5 minutes per side, depending on thickness, until cooked through and slightly charred.
Remove from heat and let rest for 1–2 minutes.
Serve garnished with fresh herbs or microgreens and a wedge of lemon or yuzu.
Recipe Notes :
Cooking Tips: Lightly score the skin to prevent curling and ensure even cooking.
Serving Suggestions: Serve with steamed rice, pickled vegetables, or a light miso soup.
Japanese Seafood: Use fresh fish like mackerel, sea bream, or salmon for authentic flavor.
Delicate Fish: Cook over medium-high heat to achieve a lightly charred exterior while keeping the inside moist.
Citrus Garnish: Lemon or yuzu wedges enhance flavor and provide a fresh, zesty touch.
