【Ingredients】(1~2 servings)
Sanma. 1-2 tails
Salt (塩)... The weight of saury is 1 to 2%, about 1 to 2 g
practice:
1, as shown in the picture above, the fish has a stripe, along the stripe, both sides of a knife, the knife into the depth can feel the bone until it touches.
2: Sprinkle the first salt. A little is fine, marinate for 20 to 30 minutes. The main thing is to reduce the fishy taste and increase the umami taste. Arrange other things yourself during the marinating time.
3, then prepare a basin, put in the fish with water to rinse the salt, put it in the basin to rinse, it is not easy to crush the fish, the complete fish is good.
4: Use kitchen paper to suck the water dry and sprinkle with slightly more salt than the first time.
5: Place on the grill and start baking. Apply oil or lemon juice to the net to prevent sticking to the skin. In Japan, the fish head is basically plated in the direction of the head to the left and the fish belly in its own direction, so that the lower side is grilled for 6 to 7 minutes and the upward side is grilled for about 3 to 4 minutes. (If you don't have a grill on hand, you can use a frying pan, but the crispness of the skin will be worse.) The time of frying should be adjusted. )
6: Bake until burnt brown in the picture above. Take a leaf decorated, as shown in the direction of the plate. The Japanese pairing is to get a little white radish puree and drip a little soy sauce and a slice of lemon to finish.