Photograph of the finished Hokke hiraki

Japan · Cá hokke nướng khô Hokke hiraki

Hokke hiraki

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Dried hokke fish Dried hokke fish 4
  • Photograph of Salt Salt 0.4 oz
  • Photograph of White radish White radish 8.5 oz
  • Photograph of Lime Lime 1.2
  • Photograph of Soy sauce Soy sauce 2 ⅔ tbsp
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Leave the dried hokke out in the open air for 15 minutes to thaw completely, then pat the surface dry.
  2. 2 Grill the meat side down for 5 minutes to sear it without losing its juices.
  3. 3 Flip the skin side up and grill for another 4 minutes until the skin is blistered and golden brown.
  4. 4 Grate the white radish and squeeze out the excess water; this helps to balance the saltiness of the dried fish.
  5. 5 Serve hot with grated radish, a few drops of soy sauce, and a slice of lemon.

With an appliance

  • Oven 25 min

    Replace steps 2-3: Place the fish flat on the middle rack of the 210-degree oven, cook the flesh side for 5 minutes, then switch to the top heating element for 3 minutes to crisp the skin. Since you don't need to flip the fish, the flesh is less likely to break apart, and it has a less smoky flavor compared to direct grilling.

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