Robata Barbecue Snapper Fillet Anticucho from Masu: Fresh, contemporary, accessible Japanese for the
This dish combines a classic Kiwi ingredient, snapper, and a modern approach to Peruvian Japanese cuisine.
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Cooking tools:
- Grill
- Skewer
- Airtight container
Ingredients
- 1 x 150 g (5½ oz) snapper fillet, skin on, scaled and boned
- 1 cup cherry tomatoes
- 1 pinch celery heart leaves
- 125 ml (4 fl oz) anticucho base
- ½ lemon
- 1 pinch shiso leaves
- 1 pinch fresh basil tips
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