Preparation of amberjack
Soaking it in salt and vinegar will eliminate the fishy smell and slimy taste of the fish. It's useful to remember as it can be used as a substitute for other fish.
How to make it
1
Rub plenty of salt into amberjack for sashimi on both sides with plenty of salt and let it rest in the fridge for 30 minutes.
2
Wipe off the salt with a paper towel or something similar. Soak amberjack in a mixture of vinegar and kelp for 20 minutes.
3
You can cut it into easy-to-eat sizes and use it as a substitute for a variety of dishes.
material
-
- Amberjack
- 1kg
-
- salt
- Appropriate amount
-
- kelp
- 20g
-
- vinegar
- 500CC
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