Grilled Spanish mackerel marinated in sake lees and pineapple
This dish is an adaptation of fish pickled in sake lees, with pineapple added. The umami of the sake lees and the flavor of the pineapple are transferred to the fish, creating a unique flavor. Since fish pickled in sake lees tends to burn easily, we recommend using a Teflon-coated frying pan
How to make it
1
Before marinating, lightly wash the sawara in mirin and soy sauce. Mix the mashed pineapple and sake lees well, then wrap the sawara fillets in a cloth and marinate overnight
2
Heat a frying pan and add salad oil. First, cook the skin side of the sawara, and once it has browned nicely, cook the surface. It burns easily, so it's best to reduce the heat and cook slowly
3
Once the surface is cooked, turn the fillets over and add water. Cover loosely with aluminum foil and steam
4
Once cooked through and the water has evaporated, it's done
Ingredientsfor 2 people
-
- Spanish mackerel
- 2 slices (approx. 120g)
-
- Sake lees
- 300g
-
- pineapple
- 100g
-
- Mirin and soy sauce
- Appropriate amount
-
- Salad oil
- 1 tsp
-
- water
- 1 tablespoon
[PR]
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