Online edition of India's National Newspaper
Monday, Feb 25, 2008
Google

Metro Plus Kochi
 Published on Mondays & Thursdays

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest | Folio |

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi   

Printer Friendly Page Send this Article to a Friend

Grilled fish

Hiroko shares a simple Japanese recipe. Gut any fish and grill it with skin over charcoal fire. Prepare the fish for grilling by applying generous amounts of salt on either side. Leave salted for an hour. This firms up the flesh and removes some oil and water from the meat. Then rinse fish. Wipe and do another round of salting. This is for flavour. Grill for 10 to 15 minutes depending on the fish. Serve with grated radish (daikon) in soy sauce. Sake or Japanese rice wine or beer goes along with grilled fish. Miso or Japanese soup made from kelp, dried fish flakes, julienne vegetables is served with rice.

Printer friendly page  
Send this article to Friends by E-Mail

Metro Plus    Bangalore    Chennai    Coimbatore    Delhi    Hyderabad    Kochi   

Features: Magazine | Literary Review | Life | Metro Plus | Open Page | Education Plus | Book Review | Business | SciTech | Friday Review | Cinema Plus | Young World | Property Plus | Quest | Folio |

The Hindu Group: Home | About Us | Copyright | Archives | Contacts | Subscription
Group Sites: The Hindu | Business Line | Sportstar | Frontline | Publications | eBooks | Images | Home |

Comments to : thehindu@vsnl.com   Copyright © 2008, The Hindu
Republication or redissemination of the contents of this screen are expressly prohibited without the written consent of The Hindu