Fried Pacific Saury and Carrots Pickled with Red Pepper

Juicy Pacific saury and the light taste of sweet vinegar

Cooking time
15 minutes
  • Nutrition information is for one serving.

Ingredients(Servings: 2)


a dash


20 g (0.7 oz.)


1/4 cup

1/2 Tbsp

1/2 Tbsp



  1. Tear off the petals of the chrysanthemums, and put them in boiling water with added vinegar (extra) for 20-30 seconds. Place them in cold water, then dry them off well. Cut the carrot into thin rectagular slices 3-4 cm (1 to 1 1/2 in.) long.
  2. Combine (A) with 1/3 cup of water in a cooking tray. Then mix in the chrysanthemum and carrots, and blend the flavors together.
  3. After washing the saury, chop off its head, remove the guts with the edge of a kitchen knife, then wash in water. Sprinkle the saury with salt, and grill for 8-9 minutes (Turn it over midway if using a single-sided grill). Immediately move it to the cooking tray (2) when finished grilling. Set it aside for 5 minutes and serve on dishes.