Salt-grilled Saury

Name: Salt-grilled Saury
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 4 bars Saury; Some sea salt; 1 piece lemon; a little Cooking oil; a little White vinegar

by Yan Yu Meng Meng

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Salt-grilled saury is a must-try for Japanese cuisine. The meat is salty and fragrant, the skin is crispy, and there is still some unmelted sea salt on the skin, which makes it hard to eat.
In fact, the materials are quite simple and can be easily completed at home, but they are beautifully completed and some small points need to be paid attention to.

Ingredients

4 bars Saury
Some Sea Salt
1 piece Lemon
a little Cooking Oil
a little White Vinegar

Salt-grilled Saury

1. Wash the saury, especially remove the blue scales on the back of the fish, which can be clearly felt by scraping. Remove the gills and clean the internal organs thoroughly.

2. Kitchen paper absorbs excess water.

3. Sprinkle an appropriate amount of sea salt, spread the fish body evenly, and marinate for 30 minutes.

4. The baking MAN oven starts to preheat at 200 degrees. Cut the lemon in half, cut into lemon slices and then halve, stuffed into the belly of the fish.

5. Fish tails are easy to scorch and are wrapped in tin foil.

6. Put the grilling net in the oven to preheat for 2 minutes and then take it out. Use a brush to coat some cooking oil and vinegar, and lay the saury on top.

7. Bake in the oven at 200 degrees for 30 minutes, turning over halfway.

8. Sprinkle a little sea salt while it's hot.

Tips:
1. Dip some water on the surface of the fish, or preheat the grill for two minutes, and then apply cooking oil and vinegar to effectively prevent the fish skin from sticking.
2. Lemon and sea salt can effectively remove fishy, and make the saury taste fresher and more beautiful.