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Grilled Ayu (Sweetfish) Recipe
Ayu, or sweetfish, is a prized seasonal delicacy in Gifu Prefecture, often grilled simply to highlight its naturally sweet, tender flavor. This recipe brings the traditional flavors of Salt-Grilled Ayu (Shioyaki) to your kitchen.
Ingredients (Serves 2):
- 4 whole Ayu (cleaned, with heads intact)
- 1 teaspoon salt per fish (adjust to taste)
- Bamboo skewers (optional)
- Lemon or sudachi wedges (for garnish)
- Fresh shiso leaves (optional, for serving)
Substitute Fish:
If Ayu is unavailable, suitable alternatives include:
- Rainbow trout (similar sweetness and size)
- Arctic char (delicate flavor and texture)
- Mackerel (though slightly oilier, it’s a great alternative for grilling)
Instructions:
- Prepare the Fish:
- Rinse the Ayu or substitute fish thoroughly and pat dry with paper towels. Make shallow diagonal cuts on each side of the fish to help it cook evenly. This also allows the salt to penetrate.
- Season with Salt:
- Sprinkle salt generously on both sides of the fish, including the inside cavity. Focus more salt near the tail and head to prevent these parts from burning during grilling.
- Skewer the Fish (Optional):
- Insert bamboo skewers through the fish from head to tail in a gentle curve, mimicking the way Ayu “swim.” This traditional presentation helps the fish cook evenly and enhances the aesthetic.
- Grill the Fish:
- Preheat a grill (charcoal or gas) to medium heat. Alternatively, you can use an oven broiler.
- Place the fish on the grill (or oven rack) and cook for 5-7 minutes on one side. Flip and cook for another 5-7 minutes until the skin is crisp and lightly charred. For substitutes like trout or char, the time may vary slightly depending on the fish’s thickness.
- Serve:
- Arrange the grilled fish on a plate. Garnish with lemon or sudachi wedges and fresh shiso leaves for a fragrant touch. Serve hot.
Tips for Success:
- No Fishy Smell: Use fresh fish for the best flavor. If using substitutes like mackerel, soak it briefly in salted water to neutralize any strong fishy odor.
- Charcoal Grilling: If possible, grill the fish over charcoal for a smoky, authentic taste.
- Side Pairings: Serve with steamed rice, miso soup, and a light vegetable side dish, like grilled eggplant or pickled cucumbers, for a traditional Japanese meal.
This simple yet elegant dish highlights the natural flavors of the fish, making it a staple in Gifu’s culinary culture.