The Whole World on Your Grill

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Summer Recipes
  Japanese Sea Bass (Suzuki) With Shisho-Leaf Dipping Sauce

The Chef
Masa Takayama of Masa

Serves 6

Japanese Sea Bass:
6 Japanese sea-bass fillets (suzuki), 6 to 8 ounces each (Chilean sea bass can be substituted)
4 teaspoons sea salt
12 dried bamboo leaves (soaked), or fresh ti leaves (available at flower shops)
1–2 tablespoons olive oil 
Toothpicks or small bamboo skewers

Shiso-leaf dipping sauce:
20 green shiso leaves
1/2 cup unseasoned rice vinegar 
1 tablespoon kosher salt

Cooking Instructions
For the sea bass:
Season the fish generously with salt. Coat the leaves with oil and wrap each fillet in 1 or 2 leaves, depending on its size. Fasten the leaves with a toothpick or skewer. Grill the wrapped fish directly over the heat for about 6 minutes, roughly 3 minutes per side. Move the fish off the direct heat if the leaves start to burn. Serve with the cucumber-and-wakame sunomono and Japanese short-grain rice.

For the sauce:
Grind the leaves in a blender with the vinegar. Add the salt and blend again before straining. Prepare close to serving time to retain the leaves’ vibrant green color. 

Best With
Cucumber-and-Wakame Sunomono

Photograph by
Mitchell Feinberg