Homemade Japanese Salted Fish (2009-03-16)
Sometimes I grill Japanese salted fish (himono) for KL's bento lunch which is also a very popular main dish in a typical Japanese breakfast. There's such an abundance of salted fish variety on the market here that making your own is not a common practice. Having said that, if you don't live in this himono country, you can easily whip up one or a few in your neck of the woods.
Always choose fresh fish to make himono, the long drying time will
further deteriate the flesh, so you need a very fresh one to begin the
precess. The type of fish used is entirely up to your preference
and budget, but flater fish requires a shorter brining and drying time
than rounder fish. The ratio of water to salt is what I like, you may want to adjust the
saltiness according to your own taste.
Equipment wise, you'll need a flatish pan to brine the fish in and
something to hang the fish outdoor to airdry or a fan to dry it
indoor. Oh, and you'll need a sharp knife to open the fish or
maybe the fish monger can do that for you.
- Cut a scaled and gutted fish from the belly side along the center bone to open it up like you're butterflying a piece of meat. If it's easier for you, just cut the fish in half lengthwise.
- Remove all the intestines and gill and blood if there's any.
- Stir 4Tb kosher salt in 700ml water till dissolved. Soak fish in the saline for 30 minutes, turning once.
- Remove fish, shake off excess water, hang it by the head on a
line or clothes hanger outdoor using a clothes peg or place it on a
rack over a tray and use a fan on high to dry it indoor.
- Dry the fish for about 3-4 hours till very dry to touch. If
it's a windy day, the drying time may be less. Store uneaten fish
in freezer.
- Grill fish 5-7 minutes over charcoal or med high under broiler each side (depending on thickness). Do not panfry the fish, it doesn't taste good that way.
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