Lime-Yu'uan Yaki Sauce Marinated Ono (or other fish)

Yield: 2 servings

Ingredients

• 2 ono fillets
• salt

Sauce Ingredients

• 2 tbsp soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 2 tsp lime juice (optional - typically juice of 1 yuzu or other Japanese citrus)

Directions

1. Sprinkle salt over fish and let sit for 10 minutes.*
2. Wipe off the fish with paper towel.
3. In a zip lock bag, mix the sauce ingredients and add fish.
4. Leave the bag in refrigerator for 1 hour to over night.**
5. Heat a skillet over medium-high heat and coat with oil. Fry the fillet for 3 minutes per side, then brush with the left over sauce and flip. Repeat for two to three times. Fry until fully cooked.

Notes

* 5 minutes for white meat fish, or 30 minutes for greasy fish like Sawara.
**  For white meat fish, 30 minutes marination may be adequate.

Invented by Yu'uan Kitamura (1648-1719), a master of the tea ceremony, Yu'uan sauce is made with soy sauce, mirin and sake, 1:1:1. Often time, yuzu juice or kabosu juice is added to the sauce.

One of the typical cooking methods for sawara (Japanese spanish mackerel, Scomberomorus niphonius).

Ono (English name Wahoo), is called something similar in Japanese "Kamasu-sawara", but it's not a very similar fish - not similar name in Scientific name "Acanthocybium solandri". Ono is actually lean. It does not require as much salting/soaking time; the salting process enables the sauce to be more readily absorbed, thus fish with more oil require longer marinating times.