Japanese: Shioyaki (Grilled Salted Fish)

Recipe by Paul Young <info@cooking-with-paul.com>

(makes 1 serving)

Ingredients:

• 1 package frozen whole mackerel* (2 small fish, about 10 oz total)
• Coarse salt
• 2 wooden skewers (about 10 inches in length)
• Spray coconut oil
• Ponzu or teriyaki sauce
• Lemon slice for garnish (optional)

Procedure:

1. Defrost frozen mackerel in refrigerator overnight
2. Liberally salt the fish on both sides as well as the inside cavity; set aside for 20 minutes
3. Wipe the salt off the fish, then insert a wooden skewer through the mouth and then through the entire fish
4. Spray fish with coconut oil, then grill over open fire for 5 minutes on each side
5. Or: place fish on a foil-lined baking sheet and bake at 450°F for 10 minutes, then flip the fish and broil until slightly charred (about 3 minutes)
6. Serve with ponzu and/or teriyaki sauce; garnish with a lemon twist (optional)  

Note: Almost any small whole fish with its head on will skewer nicely. Fresh fish is always best, but frozen fish will also work. Some possibilities include: croaker (like a small trout), iwashi (sardines), ayu (a sweet-tasting freshwater fish), sanma (pike), nishin (herring), tai (sea bream), etc.