This method can equally well be used to prepare and fresh halibut, and sea bass. Serve the finished fish or hot or at room temperature as a main course or as an ingredient for salad. If you use salmon, try marinate and grill the skin separately to use ее для украшения. 
Time: — В рецептахvolumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 salmon fillets (140 g each)
- 1/2 tsp salt
Marinade:
- 1/4 Art. soy sauce
- 1/4 Art. sake or dry white wine
- 1/4 Art. Mirin sauce (rice light wine)
- 2 tbsp. l Sahara
- 3 tbsp. l chopped green onions
- 3 tbsp. l chopped fresh ginger
- 1 thinly sliced small lemon
Recipes with similar ingredients: salmon, halibut, red snapper, soy sauce, white wine, sake, green onion, ginger root, lemon
Recipe preparation:
- Salt the fish. In a small saucepan, mix the ingredients for marinade, except for slices of lemon, and bring the mixture to a boil. Remove the pan from the heat and let the marinade cool to room temperature temperature. Add lemon and pour the cooled marinade over the fish. Marinate in the refrigerator for 2 to 4 hours. Turn over periodically pieces of fish.
- To serve: Fry fish on a regular grill or under grill in the oven, about 4-5 minutes. from each side. Not overexposure. Salmon should be transparent in the center. Serve with soba noodle salad as a side dish.
