- 2 350-400 grams each Kabeljou (Cod), Gutted and scaled
- 2 tablespoons Mirin
- 75 grams Rock salt (ground)
- 4 Bamboo skewers, Soaked in water
- 10 Dried shiitake mushrooms
- 1 tablespoon Vegetable oil
- 2 tablespoons Soy Sauce
- 1 1/2 tablespoons Caster sugar
- 1 tablespoon Sesame oil
- 20 cm Daikon (Chinese Radish)
- 1 teaspoon Salt
- 3 1/2 tablespoons Caster sugar
- 5 tablespoons Rice vinegar
- 1/2 teaspoon Turmeric
- 10 Red radishes
- 3 tablespoons Caster sugar
- 4 tablespoons Rice vinegar
- 1 tablespoon Mirin
1. Place the shiitake mushrooms in a bowl of cold water and weigh them down with a plate or bowl. Leave to soak overnight.
2. Peel the daikon and cut into thin strips lengthwise. Cut across into matchsticks. Or use a vegetable slicer to cut the daikon into long thin ribbons resembling noodles. Put the daikon in a bowl and sprinkle with salt. Mix and leave for 30 minutes. Rinse the salt from the daikon with clean water and squeeze out all excess fluid. Mix the sugar and vinegar and stir till the sugar as dissolved. Add the turmeric and mix well. Pour over the daikon and mix through. Cover with a lid or plastic wrap, place in the refrigerator and let it pickle over night.
3. Slice the radishes as thin as possible using a mandolin or a very sharp knife. Mix the mirin, sugar and vinegar until the sugar has dissolved. Pour over the radishes and mix well. Cover and place in the refrigerator to pickle over night.
4. Lay the first fish on it side on a clean cutting board. Sprinkle with some mirin and rub with salt. Turn the fish over and repeat. Do the same with the second fish. Take a soaked skewer and push it through the fish near the tail, just above the backbone. Allow the skewer to run along the outside of the fish toward the head. Push the tip of the skewer through the flesh just behind the head. The embedded skewer should cause the fish to have a curved shape. Position a second skewer through the same fish, this time just below the back bone, first through a point near the tail and then near the head. Do the same with the second fish.
5. Preheat your oven to 180℃. Place both fish on a lightly oiled baking tray in the middle of the oven and cook for 10 minutes with the door left slightly open (jam it with a spoon). Then transfer the fish to the grill and cook until the skin is nicely browned. Test for doneness by probing the thickest part of the fish. It is done when there is no fluid running from the fish.
6. Whilst the fish is cooking, remove the shiitake mushrooms from the soaking liquid. Measure out 120 milliliters of the liquid and reserve. Discard the rest or keep for stock. Squeeze the water from the mushrooms and make sure they are dry. Heat a wok over high heat until smoking. Add the oil and stir fry the mushrooms for 5 to 7 minutes. Reduce the heat to low and add the soaking liquid, sugar and soy sauce. Cook until most of the liquid has evaporated. Add the sesame oil and stir. Remove from heat and allow to cool.
7. Transfer the cooked fish onto a serving plate. Remove the skewers. Cover the top side of the fish with pickled red radishes so that it resembles the scales of a fish. Add the shiitake and pickled daikon, and serve with extra soy sauce on the side.