Grilled Blue Fish

A “Buy One, Get One Free!” advertisement always reminds me of a grilled fish in my family. When I cook a grilled fish, I usually make Greek version and Japanese version at the same time, which makes me feel that I get an extra for free!

Grilled fish is one of the very basic dishes in both Japan and Greece. Every time I visit Greece and order a freshly grilled fish, I always regret for not bringing with me a bottle of soy sauce. When we are in Japan, my husband always asks me for olive oil and lemon juice on front of a juicy grilled fish.

Therefore, when we cook grilled fish at home, we make a friendly decision for each other. We grill a fish and add different flavors for each other. Olive oil and lemon juice are necessary in Greek cuisine. Seasoning a fish with a lot of oregano and sprinkling olive oil and lemon juice makes the grilled fish authentic Greek / Mediterranean cuisine. Concurrently, soy sauce and sake (or mirin) are essential in preparing most Japanese dishes. Adding spicy ground daikon and ponzu or soy sauce on a grilled fish creates a perfect Japanese dish. Try both ways and decide which one you like!

For the Japanese version
Ingredients:
3lb of a whole blue fish
Salt
Sake
½ cup freshly ground daikon (Asian white radish)
Ponzu sauce (or soy sauce)
§ 1cup soy sauce
§ ½ cup lime juice
§ ½ cup rice vinegar
§ 3 tbsp mirin
§ 5 tbsp dried bonito flakes
Mix them and leave the mixture overnight or for a few days. Strain.

Directions:
1. Remove the guts, gills and scales of the blue fish. Wash it well and wipe water around the surface. Spray sake or brush sake on the fish.
2. Sprinkle with olive oil and lemon juice. Season the blue fish with a lot of salt both sides.
3. Prepare charcoal for barbeque.
4. Grill the fish until the fish is done.
5. Transfer them to a serving plate.
6. Drain the ground daikon. Place it on the serving plate. Pour 3-5 tbsp of ponzu or soy sauce.

For the Greek version
Ingredients:
3lb of a whole blue fish
Salt and freshly ground black pepper
Extra virgin olive oil
Oregano
Lemon juice

Directions:
1. Remove the guts, gills and scales of the blue fish. Wash it well and wipe water around the surface.
2. Sprinkle with olive oil and lemon juice. Season the blue fish with the salt, black pepper and oregano both sides.
3. Prepare charcoal for barbeque.
4. Grill the fish until the fish is done.
5. Transfer them to a serving plate. Sprinkle the fish with olive oil and lemon juice. Serve with yogurt dip!