Grilled fish collar
Photo by Tam West
This recipe is great as a shared plate and uses a fish collar or the tail. The collar, the section just behind the head and gills, includes the wing and belly. The tail is the meaty end from mostly larger fish that has been cut off, instead of filleted all the way, leaving plenty of good fish still on it! Ask your fishmonger for them.
|1 Tbsp||Gochujang, Korean red chilli paste, from Asian markets|
|1 Tbsp||Miso paste|
|1 Tbsp||Sake, or use Shaoxing rice wine|
|1 Tbsp||Grated ginger|
|1 tsp||Crushed garlic|
|2||Lemons, zest and juice of one, the other cut into wedges for serving|
|1 splash||Soy sauce|
|1 large||Fish collar, or tail piece, hapuka or salmon work well|
- To make marinade, whisk together gochujang, miso paste, sake (or shaoxing wine) and mirin. Whisk in finely grated ginger, crushed garlic, the zest and juice of 1 lemon and a splash of soy sauce.
- Marinate a large fish collar or tail piece for at least an hour, preferably overnight.
- Cook under a hot grill (or skin side down in a covered barbecue) until firm and caramelised. Serve with lemon wedges as a shared plate for people to dig in to.
More of Warren's nose-to-tail fish recipes