Grilled Pacific Saury in Japanese-Style Sauce
Grilled Pacific saury soaked in a Japanese-style sauce with ginger and garlic.
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Remove the head and innards from the Pacific saury, cut in half, rinse with water and dry off.
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Place (A) into a cooking tray, soak (1) for about 10 minutes.
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Use a fish grill to grill (2). When half-way done, use a spoon to cover the fish with the sauce, then continue grilling until done.
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Julienne the long onion and perilla and place in water to refresh. Next remove excess water, cover with the sesame oil and place on top of (3).
Cooking Basics
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.
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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