Nanbanzuke (Marinated Grilled Sanma with Chrysanthemum Flowers)

Enjoy a generous dose of omega-3, delicately accented with a refreshing touch of vinegar

Cooking time

15min+

Calories

303kcal

Sodium

354mg

Nutrition facts are for one serving.
Time to marinate is not included in the cooking time.

Ingredients(Servings: 2)

Directions

Pull off petals from the chrysanthemums, and place these into vinegar-added boiling water (extra) for 20 to 30 seconds. Next transfer these to ice cold water, then pat dry well. Cut the carrot into thin rectangular sticks 3 to 4 cm (1.2 to 1.6 in.) long.
Combine (A) with 70 ml (2.4 fl. oz.) of water in a cooking tray. Then mix in the chrysanthemum petals and carrots, and allow the flavor to soak in.
After rinsing off the sanma, remove its head, use the tip of a kitchen knife to remove the innards, then rinse in water again. Pat the fish dry, chop into 4 cm (1.6 in.) chunks, sprinkle with salt, and grill for 8 to 9 minutes (flip over midway if using a single-sided grill). Once grilled, immediately remove to the cooking tray (2). Set aside for 5 minutes to soak up the flavor, then serve together in dishes.

Cooking Basics

Pacific saury - removing innards

When preparing for use in boiled and other dishes, first remove the innards. After descaling, remove the head from just behind the pectoral fin. Place the tip of the knife into this opening, and scrape out the innards. Be sure to give a final rinse with water and dry off before using.

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