Grilled silver cod kinome
The aroma of the pounded kinome buds goes well with silver cod.
Bake the skin thoroughly to make it crispy.
Bake the skin thoroughly to make it crispy.
How to make it
1
Combine the dark soy sauce and mirin in a bowl and soak the silver cod fillets for about 30 minutes.
2
Once the soy sauce has soaked into the silver cod, heat 1 tablespoon of salad oil in a frying pan and cook it through the skin of the silver cod.
3
Once the surface of the silver cod has been browned well, add the pickled sauce from [1]. Remove with aluminum foil, cover and simmer.
4
Remove the aluminum foil and remove any moisture. Once the sauce is thick, place the cod on a plate.
5
Once the kinbuds are pounded with a knife to create a scent, sprinkle them on top to finish.
Ingredients for 2 people
-
- Silver cod fillet
- 2 slices
-
- Dark soy sauce
- 25cc
-
- Mirin
- 25cc
-
- Salad oil
- 1 tablespoon
-
- Tree buds
- Appropriate amount
[PR]
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