Yaktori Grillspieße mit Fisch und Frühlingszwiebeln und Daikon auf einem weißen Teller

Yakitori with grouper belly and daikon

35 minutes

Mittel

2 people

Instead of the classic chicken version, Japanese skewers are also wonderful when made with fish. Our yakitori made with grouper belly features succulent seafood on a skewer and combines smoky flavors with a sweet and savory tare glaze. Paired with fresh daikon radish, it creates a Japanese-inspired dish. The aromatic belly of our giant grouper is particularly well-suited for this preparation, as its higher fat content keeps it wonderfully juicy when grilled or pan-seared.

Ingredients

200 g GOOD GROUPER belly
3 stalks of scallions
50 ml soy sauce
30 ml sake
30 ml mirin
Juice of ½ lime
1 tsp sugar
1 piece of ginger, 1x1 cm, sliced
2 cloves of garlic, sliced
6 to 7 wooden skewers
For the daikon:
1 small radish, cut into thin julienne strips
1 tsp salt
2 tbsp rice vinegar
1 tsp sugar
Black sesame seeds
Chili flakes

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Carefully remove the skin from the grouper belly pieces and, if required, remove any bones. Then cut the fish into bite-sized pieces. Long, flat pieces work especially well for threading directly onto skewers.
Soak the wooden skewers in water for about 1 to 2 hours before grilling so they don’t burn later. Wash the scallions and cut the lighter-colored lower third into appropriate pieces (about 2–3 cm). Then cut these in half lengthwise. Now thread the fish onto the skewers, alternating with the scallions. Make sure to fill only the top half of the skewers so they’re easier to hold while grilling or frying.
To make the tare glaze, combine 50 ml of soy sauce with 30 ml of sake, 30 ml of mirin, the juice of half a lime, and 1 teaspoon of sugar in a small saucepan. Add the ginger and garlic slices and heat everything slowly. Reduce the liquid over medium heat until a thick, glossy glaze forms. Then remove the ginger and garlic slices and keep the tare warm.
For the daikon, peel the radish and cut it into very thin julienne strips. Mix with 1 teaspoon of salt and let sit for about 10 minutes. Then drain the excess water and gently squeeze out the radish. Season to taste with 2 tablespoons of rice vinegar and 1 teaspoon of sugar, and let the flavors meld briefly. Before serving, garnish with black sesame seeds and chili flakes. Add a little more salt if needed.
Now heat the grill or a skillet well. Grill or pan-fry the grouper skewers on both sides until the fish is lightly browned and cooked through. Only toward the end of the cooking time, brush the skewers generously with the tare and continue cooking briefly so that the glaze becomes shiny and lightly caramelized. Be especially careful, as the sweet sauce can burn quickly due to the sugar. Finally, cut the green parts of the scallions into thin diagonal strips and sprinkle them over the finished yakitori skewers and daikon radish as a fresh topping.

Tip: The tare is the key flavor component in this recipe. It’s always important to add the glaze only at the very end. The fresh daikon provides the perfect balance to the skewers and also pairs wonderfully with other grilled seafood.