Grilled sweetfish with cucumber
When cutting fish with a knife, cutting with the skin side down will prevent the flesh from falling apart. If you have a sharp knife, it's fine to cut from the skin side down
How to make it
1
Remove the scales from the sweetfish and cut it into three pieces. Sprinkle salt on both sides of the flesh
2
Cut the cucumber into small pieces, sprinkle about 1 teaspoon of salt on it, rub it in with salt, then drain and squeeze out the water
3
Grill the sweetfish in a hot frying pan, skin side down, then flip it over and brown lightly on both sides
4
Remove to a cutting board, cut off both ends of the flesh and cut into bite-sized pieces. Place the pickled cucumber and myoga in a bowl and place the sweetfish on top. Pour on some umami vinegar and it's done
Ingredients for 2 people
-
- Ayu
- 1 fish
-
- salt
- A little
-
- Cucumber
- 100g
-
- Uses pickled myoga ginger
- Appropriate amount
-
- Uma vinegar
- About 35cc
[PR]
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