Ingredients
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2 quantities of Yuan Marinade
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4 sea Bream
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3½ oz (100 g) Samphire
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5 heritage Tomatoes
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2 tbsp toasted Sesame Oil
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2 tbsp micro Coriander
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Maldon Sea Salt
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freshly ground Black Pepper
Directions
Yuan Yaki refers to a traditional Japanese marinade (Yuan) and method of cooking (Yaki). It is style of Yakimono (grilled/broiled food), made by lightly marinating fish in equal measures of soy sauce, mirin and sake plus citrus fruit and then grilling (broiling) it. Mackerel, salmon and chicken also work beautifully Yuan Yaki style.
Steps
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1
Done
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Make the Yuan Marinade. |
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2
Done
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Score the skin of the sea bream at 3 different places along the fillet. Place half the Yuan Marinade over the sea bream and marinate the fillets for 1-2 hours. |
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3
Done
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Heat the remaining Yuan Marinade to burn off the alchohol from the sake, then cool it down over a bowl of ice. |
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4
Done
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Heat your grill (broiler) to its highest setting. Line a roasting tin (pan) with a non-stick silicon mat or foil. |
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5
Done
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Blanch the samphire in boiling water for 2 minutes, refresh under fresh running water and drain thoroughly. Cut the tomatoes into bite-sized wedges, mix them with the samphire and season with the cooled Yuan Marinade. |
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6
Done
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Discard the Yuan Marinade used for the fish, place the sea bream in the prepared roasting tin (pan) skin side up and grill (broil) for 4-6 minutes or until the flesh is opaque and cooked through and the skin is lightly blistered. Cooking time will vary depending on the thickness of the fillets, so check for doneness after 4 minutes of cooking. |
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7
Done
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Heat the toasted sesame oil until smoking hot. Meanwhile, spread the tomato and samphire mixture evenly over a serving platter to make a bed for the sea bream fillets. Carefully place the whole grilled fillets over the tomato and samphire bed, spoon over the fresh, cooled Yuan Marinade followed by the hot sesame oil, and a generous sprinkle of micro coriander (cilantro) and red amaranth, sea salt and black pepper. Serve immediately. |
