Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki)

Just lately, I posted Kingfish Kabutoyaki. At this time’s recipe, Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki), is the opposite technique of cooking a fish head utilizing a basting sauce.

My Kabutoyaki recipe makes use of solely salt to season the fish head, and the cooked flesh simply has a salty flavour. However as we speak’s recipe has a candy soy flavour.

Along with the flavour variations, I baked my fish head as an alternative of grilling it. It’s also possible to bake a salted fish head, so the cooking strategies and the flavouring are literally interchangeable.

Left: Grilled salted kingfish head. Proper: Baked kingfish head with soy glaze.

In concept as we speak’s recipe, Baked Kingfish Head with Soy Glaze, will also be known as Kabutoyaki. However Kabutoyaki is normally seasoned with solely salt and grilled. So, I known as my Grilled Kingfish Head ‘Kabutoyaki’, and I named as we speak’s dish ‘Kingfish Tsukeyaki’, which displays precisely how I cooked it.

About Tsukeyaki

Tsukeyaki (つけ焼き) is a technique of cooking elements. There are two cooking methods which are known as tsukeyaki however they’re written in several kanji characters – 漬け焼き and 付け焼き.

Maybe essentially the most generally recognized tsukeyaki is 漬け焼き. You marinate elements to switch the flavour to them earlier than cooking. The phrase ‘tsuke’ (漬け) got here from the verb ‘tsukeru’ (漬ける), which suggests marinate. The phrase ‘yaki’ (焼き) means grilling or baking.

Marinating technique of tsukeyaki – 漬け焼き.

The opposite tsukeyaki written as 付け焼き is the basting approach utilizing a sauce. The kanji character used for ‘tsuke‘ (付け) means apply or placed on, since you put sauce on the elements (baste) whereas cooking them.

Basting technique of tsukeyaki – 付け焼き.

I’d use hiragana ‘つけ’ for the Japanese identify of my Kingfish Tsukeyaki recipe, as a result of I marinated a kingfish head, then basted it whereas baking it. I couldn’t put 漬け and 付けtogether!

What’s in My Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki)

Though the record of elements is a bit longer than Kingfish Kabutoyaki, it makes use of only some staple seasonings.

Salt is used to take away fishiness from the fish head earlier than marinating the pinnacle.

Basting Sauce

The Basting Sauce can be used to marinate the fish head. I take advantage of the only mixture of elements for the Basting Sauce, however generally I add cooking sake, sugar, and/or ginger. The mixtures are limitless.

Grated ginger or ginger sauce (the juice squeezed out of the grated ginger) is commonly added to fish with a reddish flesh as it’s barely fishier in comparison with the white flesh fish akin to snapper. If you want, you possibly can add a small quantity of ginger juice to the Basting Sauce above.

Easy methods to Make Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki)

As I indicated in my put up Kingfish Kabutoyaki, Kingfish Tsukeyaki takes longer than the Kabutoyaki recipe as a result of the fish head must be marinated in a single day at a minimal.

1. Sprinkle salt everywhere in the fish and go away it for 20 minutes. Pat dry any moisture on the floor of the fish head.
2. Put the Basting Sauce elements and the fish head in a zipper lock bag. Marinate in a single day or as much as 1 day.
3. Warmth the oven to 200°C/392°F fan compelled.
4. Drain the sauce from the bag right into a small saucepan.
5. Warmth the sauce over excessive warmth and condense the sauce.
6. Place the kingfish head, pores and skin aspect down, on a rack set over a tray.
7. Bake the fish head for 20 minutes. Baste the floor of the fish head firstly and a few instances whereas cooking.
8. Flip the fish head over, and baste the floor (pores and skin aspect) with the sauce.
9. Flip the warmth as much as 220°C/428°F and prepare dinner for five minutes. Baste as soon as whereas cooking.

The extra you baste the sauce the stronger the flavour of the cooked fish head turns into. Because the kingfish pores and skin just isn’t very skinny, extra basting doesn’t make the flesh too salty.

You will have over 2 days to make Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki), however the cooking time is about 25 minutes.

It takes for much longer than Kingfish Kabutoyaki, however in case you like the marginally candy soy flavour, you may get pleasure from as we speak’s dish higher. I hope you strive each and evaluate.

See my video ‘Easy methods to Eat Kingfish Kabutoyaki’ which exhibits you the place to seek out scrumptious meat.

Yumiko

Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki)

Just lately, I posted Kingfish Kabutoyaki. At this time’s recipe, Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki) is the opposite technique of cooking a fish head. It has a barely candy soy flavour, which matches very effectively with rice.

Prep Time contains the time to sweat the fish head with salt (20 minutes), so the time you really work on this recipe just isn’t lots.

See the video within the put up, Kingfish Kabutoyaki that exhibits the place to seek out scrumptious meat.

Remember to see the part ‘MEAL IDEAS’ under the recipe card! It provides you an inventory of dishes that I’ve already posted and this recipe that may make up an entire meal. I hope it’s of assist to you.

Recipe Sort:

Fundamental

Delicacies:

Japanese

Key phrase:

baked kingfish, fish collar recipe, kingfish recipes

Serves: 1

Creator: Yumiko

Elements (tbsp=15ml, cup=250ml)

• ½
  kingfish head
  (about 500g/1.1lb, notice 1)
• 1
  tsp
  salt

Basting Sauce (notice 2)

• 40ml/1.4fl oz
  soy sauce
• 40ml/1.4fl oz
  mirin
• ⅔
  tsp
  sugar

Directions

1. Rinse the fish head, eradicating the scales in case you discover any. If the pinnacle got here with gills alongside the collar, take away them.

2. Pat dry the pinnacle with paper towel, then sprinkle salt everywhere in the fish.

3. Depart it for 20 minutes, then pat dry the moisture on the floor of the fish head.

4. Put the Basting Sauce elements and the fish head in a zipper lock bag and marinate in a single day or as much as 1 day.

5. Warmth the oven to 200°C/392°F, fan compelled (notice 3).

6. Drain the sauce from the bag right into a small saucepan.

7. Warmth the sauce over excessive warmth and condense it till the sauce reduces to ⅔ of the unique amount.

8. Place a rack on a tray lined with a sheet of aluminium foil or baking paper, and put the kingfish head on the rack, pores and skin aspect down.

9. Baste the floor of the fish head (flesh aspect) and bake the fish head for 20 minutes. Whereas baking, baste the floor of the fish with the sauce a few instances.

10. Flip the fish head over and switch the warmth as much as 220°C/428°F (notice 4).

11. Baste the floor (pores and skin aspect) with the sauce and prepare dinner for five minutes, throughout which baste the floor of the fish with the sauce as soon as extra.

12. Switch the fish head to a serving plate, pores and skin aspect up.

Recipe Notes

1. I purchased a complete head with collars, which weighed 1kg/2.2lb, and requested the fish store to vertically halve the pinnacle.

2. I used the only mixture of elements for the Basting Sauce, however I generally add cooking sake, sugar, and/or ginger. You may experiment with totally different mixtures.

Within the case of ginger, I grate it and squeeze the grated ginger so as to add the juice to the sauce.

3. In case your oven just isn’t fan compelled, enhance the temperature to 220°C/428°F.

4. In case your oven just isn’t fan compelled, enhance the temperature to 240°C/464°F.

5. Vitamin per 100g/3.5oz of kingfish meat. The Basting Sauce is proportioned accordingly.

serving: 118g energy: 172kcal fats: 5.3g (7%) saturated fats: 1.3g (7%) trans fats: 0.0g polyunsaturated fats: 1.4g monounsaturated fats: 2g ldl cholesterol: 55mg (18%) sodium: 978mg (43%) carbohydrates: 4.7g (2%) dietary fibre: 0.1g (0%) sugar: 4.1g protein: 24g vitamin D: 0mcg (0%) calcium: 26mg (2%) iron: 0.6mg (4%) potassium: 459mg (10%)