Ara Yaki

By Mark Bittman

Ara Yaki
Grant Cornett for The New York Times
Total Time
About 15 minutes
Rating
4(44)
Comments
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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.

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Ingredients

Yield:2 servings
  • 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
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

1269 calories; 106 grams fat; 34 grams saturated fat; 1 gram trans fat; 39 grams monounsaturated fat; 18 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 71 grams protein; 1141 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

  3. Step 3

    Transfer to a platter, and serve with lemon or soy sauce if you like.

Ratings

4 out of 5
44 user ratings
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Comments

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Johan Liebenberg

Is there not a mistake here: "Lower the heat to 475" - it started off at 475.

Andy Buck

"If the oven is separate, heat it to 475".... if the oven is separate it's at 475 already, if not, it's on broil.

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