Autumn is the harvest season for saury.
Yesterday, when I watched TV, the program host interviewed the street and asked ordinary Japanese what they thought of in autumn. As a result, most people answered chestnuts and saury, and I wanted to eat them all.
So, let's make this today-roasted saury with salt.
Salted saury
By FrankSchmitt
- salty and fresh
- roast
- half an hour
- ordinary
Steps for Salted saury
1
Prepare the ingredients.
2
Cut the saury in the middle.
3
Clean the fish innards.
4
Cut the fish a few times diagonally to make it easy to taste.
5
After cleaning, use a kitchen paper towel to dry up the surface of water.
6
Sprinkle 2 tablespoons of refined salt evenly on both sides of the fish and pickle for 10 minutes.
7
While the fish is pickled, wash the purple cabbage seedlings, take half of them and place them in a bowl, and add soy sauce and vinegar.
8
Place saury in the oven.
9
Bake for 8 minutes over medium heat, turn and bake for another 8 minutes.
10
Bake until burnt yellow on both sides, carefully remove and serve on a plate.
11
Decorate the unmarinated purple cabbage seedlings on the fish. You can eat them with sauce, or you can pour the purple cabbage seedlings soaked in sauce on the fish.Salted saury Make Tips
1. Purple cabbage seedlings are not necessary. You can replace them with green small vegetables such as bean seedlings, or you can use radish paste directly. 2. Many people like to eat saury's internal organs, but I personally think it's too fishy, so I still remove them. 3. Saury is rich in oil and delicate in meat. Be careful not to pinch when removing it from the oven. 4. The performance of each oven is different, so please adjust the grilled fish time according to your own oven.