Japanese Grilled Ayu (Sweetfish) with Salt

Introduction

Grilled Ayu (Sweetfish) is one of Japan’s finest seasonal delicacies. By seasoning it with just salt and cooking it on the Arteflame Grill, we enhance its natural flavors while achieving a crispy exterior and tender, juicy flesh.

Ingredients

• 4 fresh ayu (sweetfish), cleaned
• 2 tbsp coarse sea salt
• 2 tbsp unsalted butter (for grilling)
• 1 lemon, cut into wedges
• Shiso leaves or fresh herbs for garnish (optional)

Instructions

Step 1: Prepare the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame Grill.
2. Stack firewood over the napkins and light them.
3. Allow the grill to heat for about 20 minutes until the cooktop reaches optimal grilling temperature.

Step 2: Prepare the Ayu

1. Rinse each fish under cold water and pat dry with paper towels.
2. Evenly coat the fish on both sides with coarse sea salt.
3. Let the fish rest for 10 minutes to allow the salt to absorb into the flesh.

Step 3: Grill the Ayu

1. Place a small amount of butter on the flat cooking surface of the Arteflame.
2. Lay the fish directly on the flat cooktop, closer to the center for a higher heat sear.
3. Grill for about 5 minutes per side, turning once, until the fish turns golden and slightly crispy.
4. Once the fish reaches an internal temperature of 130°F, remove from the grill as it will continue cooking while resting.

Step 4: Serve and Enjoy

1. Garnish with shiso leaves or fresh herbs.
2. Serve with fresh lemon wedges for added brightness.
3. Enjoy immediately while the skin is crispy.

Tips

• Make sure to use coarse sea salt for the best flavor and texture.
• Grill the fish whole to preserve its tenderness and moisture.
• Cooking on the flat griddle ensures even heat without burning.
• Rest the fish for a few minutes after grilling to allow flavors to settle.

Variations

1. Yuzu Zest Ayu: Add freshly grated yuzu zest for a delicate citrus aroma.
2. Miso Marinated Ayu: Lightly coat the fish with a miso and mirin glaze before grilling.
3. Spicy Shichimi Ayu: Sprinkle shichimi togarashi for a mild, spicy kick.
4. Garlic Butter Ayu: Melt garlic-infused butter over the fish for a rich, savory flavor.
5. Teriyaki Glazed Ayu: Brush with teriyaki sauce during the final minutes of grilling for a sweet glaze.

Best Pairings

• Steamed rice with a drizzle of soy sauce
• Chilled soba noodles with dipping sauce
• Japanese pickles for added crunch
• Green tea or a crisp dry sake

Conclusion

Grilling Ayu over the Arteflame creates a truly authentic and delicious Japanese experience. With its crispy skin, delicate flavor, and traditional seasoning, this dish is sure to impress. Try different variations to enhance its taste to your preference.