Today we had our first real typhoon since moving to Japan. At 5:15am, hub’s cell phone rang, giving him the miraculous signal that school was canceled for the day. At that time, the sky was black with clouds and rain was coming down in sheets. While he was calling parents from his class, I was curled up under the covers, excited to sleep in a little and have a day at home with Brad. Who could complain having a random weekend-day on Thursday?
By the time I decided to get up, I was confused at the bright light I saw in the kitchen. Sunshine? But it is typhoon-ing! (yes, typhoon-ing is a word…at least to me) After a little more observation, I realized the wind was ripping through the area at an alarming speed, even causing water to spray up from the Tamagawa River occasionally. Definitely a morning to stay inside!
I had prepared for such an event when I went grocery shopping yesterday by buying enough food to get us through a full day of cooking. This worked out well since I wouldn’t have gone out in the wind and rain this morning even if you paid me!
So, in the midst of writing papers for my Master’s program and staring out the window at the brown, gushing river, I was able to make a Japanese recipe that I have had in restaurants here several times. Simple cuisine in the most honest sense: Salt Broiled Fish.
This can be done with a whole, small fish or with fish fillets just as easily. Personally, I like the presentation of the whole fish. (And no, I did not have to clean this one like when I made Doug…)
So, if you have some great fresh fish available, I highly recommend giving this recipe a try. The result is an incredibly flavorful, juicy fish with a simple, lovely presentation.
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Salt Broiled Fish
Serves 1 main course or 2 appetizer portions
1 whole, small fish (or fish fillet)
2 teaspoons sea salt
Lemon wedges and soy sauce for serving
Place the fish in a small pan. Sprinkle both sides with salt and let sit for up to 1 hour to allow the juices to release (this can be done in the refrigerator).
Heat the broiler. Place the fish under the broiler for about 3 minutes, then flip and broil on the other side for 4 minutes or until the skin turns brown and crispy.
Serve with lemon wedges and soy sauce.