Grilled Marinated Cutlass Fish

Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber

125kcal
6g
15g
50mg
1.9g
1.1
2.2g

P/S ratio* 1.1
*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty acid(P). The ratio is shown for each dish. The preferable ratio is 1 to 1.5.

Ingredients	Serve 1	Serves 4
cutlass fish	1 slice (65g)	4 slices (65g per slice)
shungiku greens enoki mushrooms	1/2 bunches 1/4 pack	2 bunches 1 pack

Seasoning	Serve 1	Serves 4
Marinade white toasted sesame seeds soy sauce stock	5g 1/16 cup 1/16 cup	20g 1/4 cup 1/4 cup
Sauce for cooking enoki mushrooms soy sauce mirin	1/2 teaspoons 1/2 teaspoons	2 teaspoons 2 teaspoons

1	Make cuts on the cutlass fish. (See the directions below)
2	To make the marinade, crush the sesame seeds in a mortar and add soy sauce and stock.
3	Place the sauce prepared in 2 and the fish prepared in 1 in a pan, set aside for 30-60 minutes.
4	Remove the hard bottoms of the enoki mushroom stems, and cut in half lengthwise. Boil the soy sauce and mirin in a small pan, add the mushrooms and cook briefly. Cut the roots off the shungiku greens, cook in boiling water and then soak in cold water. Squeeze dry the greens, cut into 3 to 4 cm pieces, and combine with the mushrooms.
5	Place the fish on a heated gridiron with the side that will be shown when served down. After the surface is browned, turn over and cook until done.
6	Serve on a dish and add the mushroom and greens on the side.

When food having high Vitamin E content, such as sesame seeds and soy beans, is eaten along with fish, the EPA, polyhydric unsaturated fatty acid, in fish is more likely to be retained, enabling efficient nutrition intake.

How to make cuts on cutlass fish
Make numerous cuts that reach the middle bones at intervals of 3mm on both sides. This process helps the fish cook faster.

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