Japanese-style Char-grilled Plaice is a modern Fusion recipe for a classic barbecue dish of plaice in a soy sauce, sake, sesame oil, lemon juice, sugar, ginger and garlic marinade that's cooked whole over hot coals and served with a carrot and spring onion garnish. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Japanese-style Char-grilled Plaice.
1 small carrot, julienned, to garnish
4 spring onions, trimmed and shredded to garnish
Method:
Rinse the fish well, then pat dry with kitchen paper. Using a sharp knife, cut a few slashes into the fleshy part of both sides of the fish.
In a bowl, whisk together the soy sauce, sake, oil, lemon juice, sugar, ginger and garlic. Pour into a shallow dish, then sit the fish in the marinade, turning then so that they are evenly coated all over. Cover with clingfilm and refrigerate for between 1 and 6 hours.
Once marinated, arrange the fish on an oiled barbecue rack set over hot coals. Cook for about 5 minutes per side, or until the fish is just cooked through.
Arrange the fish on a warmed serving dish and scatter over the spring onions and julienned carrots.
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