Name: Yūan-style Grilled Fish (Yūan Yaki Fish) Recipe
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: Japanese
Ingredients: 4 x 100g (3.5oz) blue eye trevalla fillets; A few pinches of salt; 1 tbsp soy sauce; 1 tbsp cooking sake; 1 tbsp mirin; 2 tsp yuzu juice

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Introduction

Yūan-style grilled fish, or Yūan Yaki Fish, is a beautifully delicate dish featuring blue eye trevalla fillets marinated in a blend of Japanese flavors. This recipe offers a perfect balance of savory, citrusy notes with a simple grilling technique that brings out the best in the fish.

A single piece of grilled fish with a shiny, caramelized brown top layer and light beige, tender bottom layer sits in the center of a white plate with speckled texture and a thick rim. Behind the fish, there is a dark green shiso leaf with jagged edges, and a small wedge of light green lime is placed next to the fish on the right side. The plate rests on a white marbled surface with a cream-colored cloth visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 x 100g (3.5oz) blue eye trevalla fillets
A few pinches of salt
1 tbsp soy sauce
1 tbsp cooking sake
1 tbsp mirin
2 tsp yuzu juice

Instructions

Step 1: Sprinkle salt evenly over the fillets and let them rest for 30 minutes. Afterwards, wipe off the moisture from the fillets with a paper towel.
Step 2: Combine soy sauce, cooking sake, mirin, and yuzu juice to create the Yūan marinade. Place the marinade and fillets in a ziplock bag or shallow tray, then marinate for 1 hour. Turn the fillets a couple of times during this period to ensure even coverage.
Step 3: Preheat your oven grill or broiler to high heat.
Step 4: Line a baking tray with aluminium foil and place a rack on top.
Step 5: Remove the fillets from the marinade and arrange them on the rack, skin side down. Keep the marinade for basting.
Step 6: Position the tray under the grill, keeping about 10cm (4 inches) distance between the heat source and the fish.
Step 7: Grill for about 1 minute, until the surface of the fish appears whitish. Baste the fillets with the remaining marinade.
Step 8: Continue cooking for an additional 3-4 minutes, basting the fish every minute with the marinade to keep it moist and flavorful.
Step 9: Flip the fillets and grill for another 2-3 minutes, continuing to baste regularly.
Step 10: Remove the fillets from the grill and let them rest briefly.
Step 11: Serve each fillet on a plate with a wedge of lime or lemon on the side to add a fresh citrus touch before eating.

Tips & Variations

For a milder citrus flavor, substitute yuzu juice with lemon or lime juice.
Use a thick, firm white fish if you can’t find blue eye trevalla for a similar texture.
Marinate the fish up to 2 hours for deeper flavor but no longer to prevent the acids from breaking down the flesh too much.
If grill space is limited, cook in batches keeping finished fillets warm in a low oven.

Storage

Store leftover grilled fish in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. It is best enjoyed fresh but still delicious cold in salads or sandwiches.

How to Serve

A single piece of golden-brown grilled fish with crispy darkened skin lies in the center of a white plate with a ridged design. Behind the fish, there is a large, textured green leaf that adds a fresh look. To the right of the fish, a small, twisted slice of pale green citrus peel curls upwards next to a chunk of translucent light green lime. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish for this recipe?

Yes, firm white fish like cod, snapper, or sea bass work well if you can’t find blue eye trevalla. Just adjust cooking time slightly depending on the thickness of the fillets.

What if I don’t have a grill or broiler?

You can cook the fish under a hot preheated grill pan on the stove or bake it in a very hot oven until cooked through, though it may lack the same charred flavor.