Japanese-Style Grilled Fish

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 28 Gen 2026

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This Japanese-style grilled fish is a masterclass in balancing salty, sweet, and aromatic flavours. By marinating oily fish such as mackerel or bluefish in a classic blend of soy sauce, ginger, and mirin, the rich oils of the fish are perfectly complemented by a bright, savoury glaze. Grilling at a high temperature ensures a crisp exterior while keeping the flesh succulent and tender, making it a sophisticated yet simple way to enjoy fresh seafood during the summer months.

As a heart-healthy main course, this dish is packed with essential omega-3 fatty acids and lean protein. It fits seamlessly into a nutritious weekly menu, especially when served alongside steamed greens and nutty brown rice. The preparation is straightforward enough for a midweek dinner, yet the depth of flavour from the ginger-infused marinade makes it impressive enough to serve to guests at a weekend barbecue.

Ingredients for Japanese-Style Grilled Fish

60ml di salsa di soia
60ml sake or dry white wine
60ml mirin or sweet sherry
2 cucchiai di zucchero
2 tablespoons grated fresh ginger
4 fish fillets (bluefish, mackerel, or other oily fish), about 170g each
Olio d'oliva
Kosher or sea salt and freshly ground black pepper to taste
Lemon slices for serving

How to make Japanese-Style Grilled Fish

To make the marinade, combine all the ingredients in a small saucepan. Bring to a boil over medium-high heat, and then immediately remove from the heat. Cover and let cool to room temperature.
Arrange the fish fillets in a deep baking dish and pour the marinade over. Cover and refrigerate for 4 hours or overnight, turning the fish occasionally.
Prepare a hot fire in a grill. Oil the grill grate or a perforated grill rack.
Remove the fish from the marinade and pat dry. Brush or spray the fillets on both sides with olive oil. Place the fish, flesh side down, on the grill rack and grill for 10 minutes per inch of thickness, turning once halfway through. A fish fillet is done when it begins to flake when tested with a fork in the thickest part. Remove from the grill, season with salt and pepper, and serve hot, garnished with fresh lemon slices.

Avvertenza

Sebbene sia stato fatto ogni sforzo per garantire che le informazioni siano accurate e aggiornate, le esigenze individuali possono variare e i requisiti dietetici possono differire in base alle condizioni di salute personali. Controlla sempre le etichette degli alimenti e le informazioni sugli allergeni prima di preparare o consumare qualsiasi ricetta. Se hai preoccupazioni specifiche per la salute, allergie, intolleranze o stai seguendo una dieta prescritta dal medico, consulta il tuo medico di base, farmacista o un dietista registrato prima di apportare cambiamenti significativi alla tua dieta o stile di vita.