This recipe uses pre-cut pieces of fish for a hassle-free and mouth-watering dish
Makes 2 servings
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The tantalising Japanese grilled fish is often sold at restaurants but can be easily recreated at home. Marinating in salt allows the flavours to seep into the sea bream (or red snapper, garoupa or salmon if you prefer) before being baked to a crisp, caramel brown.

If you are afraid of fishy odours, you may find that adding a teaspoon each of cooking sake and hon mirin before salting works wonders.


  • 2 pieces sea bream (256 g)
  • ¾ tsp sea salt
  • 1 rice cup short-grain rice
  • 1 rice cup water (180 ml, for cooking the rice)
  • 2 tsps oil
  • 340 ml water (for the miso soup)
  • 150 g silken tofu, cubed (1.5cm)
  • 2 packets instant miso soup (Asahimatsu Namamiso Zui Horenso)
  • 90 g daikon (white radish), grated, gently squeezed and moulded into two pyramids
  • 2 lemon wedges

Wash and dry the fish. Place them on a dry dish and salt each piece. Place them in the fridge for 20 mins.


While waiting, add the rice and 180 ml of water into the rice cooker. It should take about 20 mins to cook.


Preheat the oven’s broiler for 5 mins.


Remove the fish from the fridge and pat each piece dry. Place them in the middle of a metal rack on top of a foil-lined baking tray.


Brush them with oil.


Place the baking tray with the fish on the middle rack, about 15 cm from the top heating element. Keep the oven door ajar and cook for 6 mins.


Move the fish to the top rack during the last two minutes of the cooking time if you want them to brown quicker. If your oven does not have a broiler, bake the fish at 210 C for 10 mins with the door closed.


While waiting for the fish to cook, bring 340 ml of water to a boil.


Divide the tofu between two soup bowls.


Add the sachets of instant miso soup in the boiling water. Let it come to a simmer and turn off the heat.


Pour the soup into the serving bowls with tofu.


Plate each piece of fish with a lemon wedge and grated daikon. Serve with rice.

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