Grilled saury

Overview

Saury is a relatively economical marine fish, rich in protein and fat. When buying saury, be sure to buy it fresh, otherwise the fishy smell will be strong. When choosing, you can buy saury if its surface is smooth and translucent, the meat is elastic when pressed, the gills are bright red, and it smells odorless. Saury is usually fried or grilled, so I grilled it this time!

Tags

• hot dishes
• oven dishes
• old man
• dinner with friends
• japanese food
• autumn recipes
• dinner
• chili powder
• cooking wine
• cumin powder
• garlic
• light soy sauce
• oil
• ginger
• pepper
• red pepper
• salt
• saury

Ingredients

Steps

1. 1 Remove the gills, guts, and guts of the saury, wash them thoroughly, shred the ginger, slice the garlic, and cut the pepper into sections for later use

   

2. 2 Cut the saury body into three shallow cuts on each side to facilitate the flavor

   

3. 3 First rub a tablespoon of salt evenly over the whole body of the saury and marinate it for ten or twenty minutes to firm up the meat. Then rinse off the excess salt and drain the water

   

4. 4 Mix all other seasonings except pepper, cumin powder and chili powder with the saury and marinate for 30 minutes

   

5. 5 Put the marinated fish in the fish belly with chili, ginger and garlic, and place it on the grilling net

   

6. 6 Sprinkle both sides of saury with pepper, cumin powder and chili powder

   

7. 7 Bake in the oven at 200 degrees with upper and lower heat for 30 minutes. When the oven is preheated and the beep sounds, put the fish into the middle and upper layer of the oven. Place a baking sheet on the bottom layer and add a layer of tin foil to prevent oil and water from dripping onto the heating tube.