Japanese blue fish

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Ingredients:
3lb of a whole blue fish
Salt
Sake
½ cup freshly ground daikon (Asian white radish)
Ponzu sauce (or soy sauce)
§ 1cup soy sauce
§ ½ cup lime juice
§ ½ cup rice vinegar
§ 3 tbsp mirin
§ 5 tbsp dried bonito flakes
Mix them and leave the mixture overnight or for a few days. Strain.

Directions:
1. Remove the guts, gills and scales of the blue fish. Wash it well and wipe water around the surface. Spray sake or brush sake on the fish.
2. Sprinkle with olive oil and lemon juice. Season the blue fish with a lot of salt both sides.
3. Prepare charcoal for barbeque.
4. Grill the fish until the fish is done.
5. Transfer them to a serving plate.
6. Drain the ground daikon. Place it on the serving plate. Pour 3-5 tbsp of ponzu or soy sauce.

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