Serves 8


  • 4 Royal Empurau steak cuts (150-200g, each 1.5-2 inches cuts)
  • 1 1/2 Tsp fine salt
  • 1 Tbsp vegetable oil
  • 4 sheets nori, cut into 6 pieces
  • Lemon wedges
  • Furikake (Japanese rice seasoning)


  1. Set fish on a cooling rack in pan, sprinkle salt and chill uncovered for 2 to 5 hours.
  2. Heat a grill to medium-high.Fold a 12×20 inch aluminium foil in half crosswise.
  3. With a knife tip, poke holes through foil about 2 inches apart. Oil one side of foil and all over the fish.
  4. Set foil with oil side up cooking grate. Lay fillets slightly seperated, skin side down on foil. Grill, covered, until fish is barely cooked through about 7 to 12 minutes. With a spatula, slide fish from skin to a platter and tent with foil.
  5. Cook skin on foil until crisp, 2 to 3 minutes more. Remove foil from grill.
  6. Serve fish immediately with crispy skin, rice, nori, lemon and furikake.