Ingredients:

400 g
1/2
5 cm
1 tbsp
2 tbsp
3 tsp

Garnish:
1
1/4
5 cm

small whole bream, whiting or snapper, cleaned, scaled
lemon, cut into thin slices
very fresh ginger
mirin
Japanese soy sauce
salt

large carrot
daikon
ginger, very finely sliced
 

Method:

1. Rinse the fish under cold water and then pat dry with paper towels. Place the lemon slices inside the fish cavities. Finely grate the ginger over a plate using the smallest side of a metal grater or, alternatively, use a Japanese wooden or ceramic ginger grater. Use your hands to squeeze out as mush juice as possible from the pulp. Reserve the juice and discard the dry pulp.

2. Combine the ginger juice, mirin and soy sauce in a small bowl. Lightly brush some of the mixture over fish and sprinkle the sides of each fish with about 1/4 tsp salt. Sprinkle a thicker coating of salt onto the fins and tail.

3. Line the grill tray with aluminum foil and position it to the level furthest away from heat. Cook the fish until golden- brown on both sides, taking care that they do not burn.

4. Finely grate carrot and daikon in longish strips using the thick side of a cheese grater; arrange the strips on a serving platter with the sliced ginger. Place the fish on the platter; garnish with some of the ginger slices; serve immediately with steamed rice, if desired.