Name: Japanese-Style Grilled Fish
Yield: Serves 4
Ingredients: 1/4 cup soy sauce; 1/4 cup sake or dry white wine; 1/4 cup mirin or sweet sherry; 2 tablespoons sugar; 2 tablespoons grated fresh ginger; 4 fish fillets (bluefish, mackerel, or other oily fish), about 6 ounces each; Olive oil; Kosher or sea salt and freshly ground black pepper to taste; Lemon slices for serving

Why it works: Ginger and pepper match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 6,800 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Japanese-Style Grilled Fish

Serves 4

Ingredients

1/4 cup soy sauce
1/4 cup sake or dry white wine
1/4 cup mirin or sweet sherry
2 tablespoons sugar
2 tablespoons grated fresh ginger
4 fish fillets (bluefish, mackerel, or other oily fish), about 6 ounces each
Olive oil
Kosher or sea salt and freshly ground black pepper to taste
Lemon slices for serving

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Nutrition, whole recipe (rough)

469Calories

22 gProtein

27 gFat

22 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Salmon	100g cooked	208
Olive Oil	1 tbsp (14g)	119
Sugar	1 tbsp (12.5g) granulated	49
Sake	1 oz (30ml)	39
Wine	2 tbsp cooking wine (30ml)	25
Lemon	juice of 1 lemon (48ml)	12
Soy Sauce	1 tbsp (15ml)	9
Black Pepper	1 tsp ground (2.3g)	6
Ginger	1 tsp grated fresh (2g)	2
Salt	1 tsp (6g)	0
Bluefish	not in our table	0
Mackerel	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By epicurious. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Ginger + peppertop 9% of all pairs

Smell alikestrong

Cooked together6,800 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Sake + sherrytop 10% of all pairs

Smell alikemoderate

Cooked together23 recipes

Shared aroma: ethyl isobutyrate (fruity, ethereal).
Ginger + olivetop 10% of all pairs

Smell alikemoderate

Cooked together4,725 recipes

Shared aroma: decanal (soap, orange peel).
Sake + gingertop 10% of all pairs

Smell alikelow

Cooked together114 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Olive + peppertop 11% of all pairs

Smell alikemoderate

Cooked together30,263 recipes

Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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