How to Cook Belt Fish

Chef Harada cooking tachiuo nikudashi

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

Instructions

1. Slice the shiitake mushrooms, and grate the daikon radish.

2. 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.

3. 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.

4. 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.

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

References

• Katsuo Dashi Recipe
• Tachiuo Nikudashi Recipe Video