Salt-grilled saury
Salt-grilled saury, a classic Japanese dish. When grilling fish, apply a little vinegar to the skin to prevent the skin from sticking to the net or aluminum foil.
How to make it
1
Remove the ventral fins from the saury using a bone remover, being careful not to tear the belly
2
Brush the sanma flesh with vinegar and sprinkle salt all over
3
Place the saury on a fish grill lined with aluminum foil and grill for about 20 minutes
4
Transfer to a serving bowl and garnish with halved kabosu and grated daikon radish
Ingredients for 2 people
-
- Saury
- 2 fish
-
- salt
- A little
-
- vinegar
- A little
-
- kabosu topping
- 1 piece
-
- Grated daikon radish for topping
- A little
[PR]
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