Rinse the fish under cold water and then pat dry
with paper towels. Place the lemon slices inside the fish cavities.
Finely grate the ginger over a plate using the smallest side of a
metal grater or, alternatively, use a Japanese wooden or ceramic ginger
grater. Use your hands to squeeze out as much juice as possible from
the pulp. Reserve the juice and discard the dry pulp.
Combine the ginger juice, mirin and soy sauce in a small bowl. Lightly
brush some of the mixture over fish and sprinkle the sides of each
fish with about 1/4 teaspoon salt. Sprinkle a thicker coating of salt
onto the fins and tail (this will help to prevent them burning).
Line the broiler tray with aluminum foil and position it to the level
furthest away from heat cooking the fish too close to the heat will
cause them to cook too quickle and they may burn. Cook the fish until
golden brown on both sides, taking care that they do not burn (this
will take about 6-8 minutes, depending on the thickness and variety
of the fish-the fish is cooked when the flesh flakes easily when tested
with a fork).
Finely grate carrot and daikon in longish strips using the thick
side of a cheese grater; arrange the strips on a serving platter with
the sliced ginger. Place the fish on the platter; garnish with some
of the ginger slices; serve immediately with steamed rice, if desired.
Decorate eye socket with a fresh herb sprig, if you wish.
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