Healthy salt-grilled yellowtail fish on the grill.
＜Total time : 30 mins＞
＜Ingredients for 2 servings＞
- Yellowtail neck 'Kama' 1 piece
- 1 teaspoon salt
- 1 tablespoon White wine
- Grated radish (optional)
＜Instruction＞
Step 1
Wipe the 'Kama' with kitchen paper. If there is a lot of blood on it, first wash it with water, wipe it off, then pour white wine on it.
Step 2
Sprinkle salt over the entire 'Kama'.
Step 3
Leave it for about 20 minutes until the excess water evaporates, then wipe it off with kitchen paper.
Step 4
Pour white wine on the 'Kama'.
Step 5
Grill the fish on a preheated fish grill over medium-high heat, skin side down. Be sure to use water to prevent fires.
Step 6
It takes about 60% time for the back side and 40% time for the front side. If it seems to be overcooked, adjust the heat, and when the skin is browned, it is done.
