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Grilled Garfish With Mushrooms
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4 whole garfish, about 30cm long from beak to tail
100g nameko or enoki mushrooms
100g shimeji mushrooms
2 tablespoons mirin
2 teaspoons white sesame seeds
4 chives
Accompaniment :
Soy sauce
Noted : Nameko and shimeiji mushrooms are available from selected greengrocers and Asian grocery shops. They are usually available only in a season (autumn) but at other times of year, cultivated mushrooms can be used instead.
Method :
Preheat the oven to 180
°C
(350
°F)
With a sharp filleting knife, remove the garfish heads and rinse fish under running water. To fillet the garfish, run the knife along the spine of the fish from the head towards the tail. Turn the fish over and repeat on the other side. Remove tails from skeleton and set aside.
Place the fillet, skin side down, on a board. Place the nemeko or enoki and shimeji mushrooms across the fillet, leaving the caps sticking out one side. Place the garfish tail on top of the caps, with most of the tail sticking out, and roll the fillet up tightly. Secure the end with a toothpick. Sprinkle mirin and white sesame seeds over the fish.
Place the rolled fish on a baking tray and bake until the flesh turns white. This should take about 6 minutes.
To serve, transfer 2 rolled garfish onto each plate and remove the toothpicks.
Tuck the chives behind the mushrooms and serve with soy sauce.
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