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 the amberjack for sashimi on both sides with your hands and let it sit in the refrigerator for 30 minutes
2
Wipe off the salt with a paper towel, etc. Marinate the amberjack in the vinegar and kelp mixture for 20 minutes
3
It can be cut into bite-sized pieces and used in a variety of dishes
material
-
- Amberjack
- 1kg
-
- salt
- Appropriate amount
-
- kelp
- 20g
-
- vinegar
- 500cc
[PR]
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