Recipe of Award-winning How to Prepare Isaki (grunt)

Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I’m gonna show you how to make a special dish, how to prepare isaki (grunt). It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

How to Prepare Isaki (grunt) is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. They’re nice and they look wonderful. How to Prepare Isaki (grunt) is something which I have loved my whole life.

To get started with this recipe, we must prepare a few components. You can have how to prepare isaki (grunt) using 3 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make How to Prepare Isaki (grunt):

1. Take 1/2 fish isaki (grunt)
2. Get 1 ponzu sauce・momiji oroshi (spicy grated daikon radish)
3. Get 1 Onion and green onions for decoration

Steps to make How to Prepare Isaki (grunt):

1. Remove the innards, gills and scales.
2. Cut off the head from the fin area.
3. Fillet the fish into 3 pieces. I have posted the details for how to do this in the Megina edition, so please use it for reference.
4. Remove the backbone. The meat won't come off if you place your index finger and middle finger along the bone as you use a fish bone extractor to pull it out.
5. Have the skin facing up and place a tightly wrung out cloth or kitchen paper on top.
6. Have ice water ready. Pour hot water over the isaki from Step 5. The skin of isaki will curl up as shown in this photo, and immediately place the fish in ice water.
7. When it has cooled down, take the fish out immediately to remove moisture.
8. Carefully remove moisture by using a paper towel. Slice the fish, as if sharpening a knife, into any thickness you'd like.
9. I recommend something like a sliced onion to serve on the side because it's refreshing. Serve by having the skin facing up.

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