Recently, I posted Kingfish Kabutoyaki. Today’s recipe, Baked Kingfish Head with Soy Glaze (Kingfish Tsukeyaki) is the other method of cooking a fish head. It has a slightly sweet soy flavour, which goes very well with rice.
Prep Time includes the time to sweat the fish head with salt (20 minutes), so the time you actually work on this recipe is not a lot.
See the video in the post, Kingfish Kabutoyaki that shows where to find delicious meat.
Don't forget to see the section 'MEAL IDEAS' below the recipe card! It gives you a list of dishes that I have already posted and this recipe that can make up a complete meal. I hope it is of help to you.
- ½ kingfish head (about 500g/1.1lb, note 1)
- 1 tsp salt
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Rinse the fish head, removing the scales if you find any. If the head came with gills along the collar, remove them.
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Pat dry the head with paper towel, then sprinkle salt all over the fish.
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Leave it for 20 minutes, then pat dry the moisture on the surface of the fish head.
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Put the Basting Sauce ingredients and the fish head in a zip lock bag and marinate overnight or up to 1 day.
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Heat the oven to 200°C/392°F, fan forced (note 3).
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Drain the sauce from the bag into a small saucepan.
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Heat the sauce over high heat and condense it until the sauce reduces to ⅔ of the original quantity.
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Place a rack on a tray lined with a sheet of aluminium foil or baking paper, and put the kingfish head on the rack, skin side down.
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Baste the surface of the fish head (flesh side) and bake the fish head for 20 minutes. While baking, baste the surface of the fish with the sauce a couple of times.
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Turn the fish head over and turn the heat up to 220°C/428°F (note 4).
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Baste the surface (skin side) with the sauce and cook for 5 minutes, during which baste the surface of the fish with the sauce once more.
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Transfer the fish head to a serving plate, skin side up.
1. I bought a whole head with collars, which weighed 1kg/2.2lb, and asked the fish shop to vertically halve the head.
2. I used the simplest combination of ingredients for the Basting Sauce, but I sometimes add cooking sake, sugar, and/or ginger. You can experiment with different combinations.
In the case of ginger, I grate it and squeeze the grated ginger to add the juice to the sauce.
3. If your oven is not fan forced, increase the temperature to 220°C/428°F.
4. If your oven is not fan forced, increase the temperature to 240°C/464°F.
5. Nutrition per 100g/3.5oz of kingfish meat. The Basting Sauce is proportioned accordingly.
serving: 118g calories: 172kcal fat: 5.3g (7%) saturated fat: 1.3g (7%) trans fat: 0.0g polyunsaturated fat: 1.4g monounsaturated fat: 2g cholesterol: 55mg (18%) sodium: 978mg (43%) carbohydrates: 4.7g (2%) dietary fibre: 0.1g (0%) sugar: 4.1g protein: 24g vitamin D: 0mcg (0%) calcium: 26mg (2%) iron: 0.6mg (4%) potassium: 459mg (10%)