How to Cook Belt Fish


Beltfish, also known as largehead hairtail --- or tachiuo in Japan --- is a type of cutlassfish. Beltfish is a long, thin silver fish that resides in shallow water in warmer oceans. It is frequently served raw as sashimi in Japan, but it is also served filleted and grilled, with Japanese-style vegetables and a broth made of kelp and dried bonito flakes known as katsuo dashi. For a katsuo dashi recipe, see the References section. The following recipe serves two people.

Things You'll Need

  • 2 cups shiitake mushrooms
  • 1 cup daikon radish
  • 1 pound beltfish (tachiuo)
  • 2 cups katsuo dashi
  • 1 tablespoon mirin
  • 1 tablespoon unsalted butter
  • Slice the shiitake mushrooms, and grate the daikon radish.

  • Set the oven to broil. Fillet the beltfish, and cut a series of shallow, diagonal slits on both sides of the fillet. Oil the baking tray with 2 tablespoons of vegetable oil, and lay the beltfish on the tray. Broil the beltfish until it is cooked through, approximately 10 to 15 minutes.

  • Add the katsuo dashi to a heated saucepan. Toss the shiitake mushrooms into the saucepan. Season with 1 tablespoon of mirin and salt and pepper to taste.

  • Add 1 cup grated daikon radish to the saucepan, then add 1 tablespoon of butter. Cook for about 5 minutes: The daikon radish should still have a crispness to it.

  • Serve the broiled fish with the daikon-and-mushroom mixture spread over it.

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