Lemon Saury
1.
After the saury is thawed, remove the gills, internal organs and black soft film, dry the fish body with kitchen paper, hit 4 flower knives on each side of the fish, so that it is easy to taste when marinated. There are small blue spots on the fish, which are the scales of a saury.
2.
Peel and shred ginger, add 10 grams of olive oil, 10 grams of light soy sauce, 10 grams of oyster sauce, 10 grams of white vinegar, and 2 grams of salt into a small bowl to form a marinade.
3.
Put the saury on tin foil brushed with a small amount of olive oil, and brush an appropriate amount of marinade juice on the side of the fish body
4.
Put the shredded ginger into the belly of the saury, and if there is any leftover, spread it under the saury.
5.
Brush the other side of the saury with some marinade
6.
After marinating for 30 minutes, sprinkle an appropriate amount of cumin powder, if you like black pepper, you can sprinkle black pepper powder.
7.
Put the saury in the middle and lower layer of the preheated oven, and bake it at 220 degrees for 15 minutes, and turn it over once in the middle.
8.
After roasting the saury, take it out and squeeze some lemon juice. The remaining half of the lemon can be garnished. Cut the lemon into a fan and place it on the saury.
9.
Pacific saury is rich in nutrients, and women eat more to fight aging.
Tips:
1. Put ginger shreds in the belly of saury to get rid of the fishy, don’t omit it
2. The temperature and time of the oven can be flexibly adjusted according to the common oven
