Photo: Grilled Isaki Grunt Fish

Grilled isaki basked in plum sauce with green chili peppers and perilla leaves to tempt your appetite

Cooking time
20 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)

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1 large


4 leaves



2 tsp

1 tsp


  1. Descale the isaki, then remove its head and insides, and wash.
    Fillet the fish into 3 pieces, then cut each in half.
  2. Remove the seed from the dried plum and mash well.
    Combine with (A), mix together with (1) and let sit for 5 minutes.
  3. Remove the stems from the shishito peppers and quickly grill.
    Mince the perilla.
  4. Grill both sides of (2) until crisp.
  5. Place (4) on plates, sprinkle on (3), and garnish with the peppers.