09-28-2004, 01:04 PM
[size 1]subnmitted by JapanRon
#3
by Oldtimer
Here's his favorite recipe:
Fillet the bonito. Remove the skin. Cut each fillet into two pieces by removing the red meat strip down the lateral line. Cut each fillet crossways into 2 equal sized pieces (now you have 8 hunks of bonito per fish; 4 pieces from each side cut in half).
Take an onion and skin and quarter it. Put it in a blender with a 1/3 cup of water. Puree it. Pour it into a zip lock bag. The onion removes ALL (truly, every bit) of any strong taste the bonito might have. BUT it does not leave an onion taste. Truly....try it.
To the bag add 1/4 cup soy sauce, 1 teaspoon ginger, 1 teaspoon mustard, and 1 finely chopped garlic clove (or 1/4 teaspoon garlic powder).
Put pieces of fish in (the above recipe will take fillets from 2 small boneheads, or 1 large--6lb-- one). Mix stuff around so fish pieces are covered. Remove air (by dunking bag in water) and then zipping it.Let it sit in fridge for 1-2 hours.
Start your charcoal. I use a Weber type with a round top, and find you don't need a whole lot of coals. The top keeps in the heat.
When the coals are completely grey, remove the fish from the bag. Lightly rub the fillets with olive oil, and place on grill. For average size pieces, you cook about 2-2.5 minutes per side. (Hint: I now use one of those baskets with a handle that have a small grid so that the pieces of fish don't fall down in the coals, AND you don't have to touch the fish to turn it. You can get them at cooking stores.) Remove immediately from heat. Picture of basket:
Yummmmm,
JapanRon [/size]
#3
by Oldtimer
Here's his favorite recipe:
Fillet the bonito. Remove the skin. Cut each fillet into two pieces by removing the red meat strip down the lateral line. Cut each fillet crossways into 2 equal sized pieces (now you have 8 hunks of bonito per fish; 4 pieces from each side cut in half).
Take an onion and skin and quarter it. Put it in a blender with a 1/3 cup of water. Puree it. Pour it into a zip lock bag. The onion removes ALL (truly, every bit) of any strong taste the bonito might have. BUT it does not leave an onion taste. Truly....try it.
To the bag add 1/4 cup soy sauce, 1 teaspoon ginger, 1 teaspoon mustard, and 1 finely chopped garlic clove (or 1/4 teaspoon garlic powder).
Put pieces of fish in (the above recipe will take fillets from 2 small boneheads, or 1 large--6lb-- one). Mix stuff around so fish pieces are covered. Remove air (by dunking bag in water) and then zipping it.Let it sit in fridge for 1-2 hours.
Start your charcoal. I use a Weber type with a round top, and find you don't need a whole lot of coals. The top keeps in the heat.
When the coals are completely grey, remove the fish from the bag. Lightly rub the fillets with olive oil, and place on grill. For average size pieces, you cook about 2-2.5 minutes per side. (Hint: I now use one of those baskets with a handle that have a small grid so that the pieces of fish don't fall down in the coals, AND you don't have to touch the fish to turn it. You can get them at cooking stores.) Remove immediately from heat. Picture of basket:
Yummmmm,
JapanRon [/size]