Ara Yaki Recipes

ARA YAKI

Ara Yaki image

What's ara yaki? The best scraps of fish left after it has been filleted for sashimi, quickly broiled and roasted, with nothing but salt. You can get it at Seki, an unassuming izakaya in Washington, or you can make it yourself; the key is in the shopping. The beauty of the dish lies in its simplicity: These golden bits of fish are exceptionally delicious, and fun to eat with chopsticks or fingers.

Provided by Mark Bittman

Time 15m

Yield 2 servings

Number Of Ingredients 4

Ingredients

About 2 pounds meaty fish heads, jaws, collars, rib cages, fins or other bones from an assortment of fish, like amberjack, sea bream, salmon, pompano, cod, halibut, red snapper
Coarse sea salt
Lemon, for serving, optional
Soy sauce, for serving, optional

Steps:

Turn on the broiler. If the oven is separate, heat it to 475. Line a large baking sheet with foil. Dry the fish pieces well, and salt all sides generously. Place on the baking sheet in a single layer.
Broil the fish about 4 inches away from the heat source, until lightly browned, 3 to 5 minutes. Turn, and continue to broil for another 3 to 5 minutes. Reduce the heat to 475 (or transfer the tray to the oven), and roast until the meat is opaque and just tender, 4 to 6 more minutes.
Transfer to a platter, and serve with lemon or soy sauce if you like.

Nutrition Facts : @context http, Calories 1256, UnsaturatedFat 57 grams, Fat 106 grams, Protein 70 grams, SaturatedFat 34 grams, Sodium 1055 milligrams, TransFat 1 gram

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