HOME Recipe Grilled Ayu with cucumber

Grilled sweetfish with cucumber

Japanese food

Seafood side dishes

When cutting fish with a knife, cut the fish with a knife with the skin facing down to prevent the flesh from falling. If it's a sharp knife, it's fine to cut it from the skin.

Cooking time: 20 minutes

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How to make it

Remove the scales of the ayu and lower it into three pieces. Sprinkle salt on both sides of the flesh.

Cut the cucumber into small pieces, sprinkle about 1 teaspoon salt, rub it with salt, then remove the salt and squeeze out the water thoroughly.

Grill the ayu meat in a hot frying pan. Bake with the skin down, turn it over and lightly brown both sides.

Remove it on a cutting board and cut off both ends of the flesh into pieces that are easy to eat. Place shredded cucumbers and myoga pickled vegetables in a bowl, and place the ayu on top. Pour it with delicious vinegar and it's finished.