Grilled Japanese Icefish with Soy Sauce recipe - ingredients, nutrition and when to eat it
This dish features winter Japanese icefish brushed with soy-based seasoning and grilled until golden.
This dish features winter Japanese icefish brushed with soy-based seasoning and grilled until golden. The savory seasoning complements the mild fish, making it a good side for rice or part of a dinner spread.
Grilled & stir-fried · 20 minutes to cook
Nutrition (per 208.1g serving): 291.6 kcal · protein 40g · carbohydrate 4.8g · fat 11.2g · sodium 1201.2mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: After brushing on the seasoning, lower the heat so it doesn’t burn easily.
Tips: Adjust the cooking time to the size of the fish. It’s done when the flesh turns opaque and flakes easily.
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Ingredients (1 serving)
- Japanese sand lance — 3 pc
- Soy sauce — 1 Tbsp
- Mirin — 1 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.3 tsp
- Cooking oil — 0.5 tsp