Simple Salt-grilled Saury

Name: Simple Salt-grilled Saury
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 260g Saury; (Low sodium) 1g salt; 2g Peanut oil; 2 tablets Lemon slices

by Late spring and early summer_Smile_waiting for the flowers to bloom_

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

3

In addition to steamed fish, shredded chicken and other dishes, I will choose to buy fresh ones, such as sirloin, chicken legs, and saury. I will keep a little frozen from time to time and can use it at any time.

My family likes to eat saury, and I especially like to grill it and eat it crispy. If you eat out, the price is not good. It is better to make it at home and enjoy the DIY process.

Salt-grilled saury is delicious. The key is to do three things well. One is to clean the gills, internal organs, and the black film; the other is to absorb the surface water, and then apply oil and salt; the third is to bake it for a longer time, and the skin will be crispy. The meat is shorter and tenderer, I prefer the crisper one.

Ingredients

260g Saury
(Low sodium) 1g Salt
2g Peanut Oil
2 tablets Lemon Slices

Simple Salt-grilled Saury

1. Prepare the ingredients. Thaw the saury completely in advance. Use scissors to cut the gills and belly of the fish, pull out the gills and internal organs, and scrape the black film inside the fish belly.

2. Cut the saury in half and diagonally into 2 pieces.

3. Use a clean kitchen paper towel to absorb moisture on the surface and inside the fish belly.

4. Spread peanut oil and low-sodium salt in sequence and let it stand for a while.

5. Brush the basket of the air fryer with a thin layer of peanut oil and preheat it to 200 degrees for 5 minutes.

6. Cut fresh lemon into thin slices and take 2 slices for later use.

7. After preheating, put the saury in a baking basket and bake at 200 degrees for about 15 minutes. After baking, take it out and put it on a plate.

Tips:
1. Two saury 260 grams, not very big, the roasting time can be adjusted according to the size of the fish.

2. Do the same in the oven, and the baking time and temperature are for reference only.

3. The saury should be chilled and thawed in advance, and the gills and belly of the fish should be handled well, especially the black layer of film should be scraped clean.

4. A little soy sauce coloring can be added as appropriate.