Best done with small fish—four 1-pound red snappers or black bass are ideal—this technique, among the world’s easiest and most reliable, can also be used with larger fish. But I wouldn’t go above a couple of pounds each, or cooking them through under the broiler will be tricky. Bear in mind that some broilers (especially electric ones) may cycle on and off, which is undesirable here; if you prop open the door, the heating element is more likely to remain on. You could, of course, serve this as you would any plain broiled fish, with a salad and vegetable or starch, for example. Typical Japanese choices might be rice (of course), along with Chicken and Cucumber Salad (without the chicken, page 182) or Eggplant Salad with Mustard-Miso Dressing (page 185).
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Preheat the broiler; the rack should be about 4 inches from the heat source. Rinse the fish well and dry it thoroughly. Cut 3 or 4 diagonal gashes on both sides of each fish, right down to the bone. Sprinkle liberally with the salt, rubbing a bit so the salt penetrates the gashes.
Step 2
Put the fish on a broiling pan, preferably nonstick, and place under the broiler. Cook for about 5 minutes or until well browned, rotating the pan if necessary to give all the fish even heat. Turn and repeat on the other side. Serve immediately, with lemon wedges.
