The Original Flavor Counterattack, Peeled The Skin and Eat Heart-grilled Saury.
1.
Wash the saury, especially the black mask in the belly. Be sure to tear it clean and use a diagonal knife on both sides. "I hate fish heads, so remove them. If you don’t have my special hobby, you can ignore it."
2.
Spread salt evenly on both sides of the fish body,
3.
Sprinkle with cooking wine and 1/2 lemon juice and marinate for about 10 minutes,
4.
Put the coded saury on the grill, stuff the ginger slices in the belly,
5.
Deep-sea fish oil blended oil, 1/2 lemon juice, oyster sauce, fish sauce, chicken juice, abalone juice, fresh scallop sauce, Maggi fresh blended sauce, brush evenly on the saury body.
6.
Take another plate with salt, chopped black pepper, chopped basil, chopped rosemary, and chopped oregano.
7.
Brush the fish with the sauce, and evenly brush a layer of salt, crushed black pepper, crushed basil, crushed rosemary, and crushed oregano. "Just dip a little and brush evenly", and then brush with a layer of sauce.
8.
The same goes for turning it over, brushing a layer of sauce, a layer of crushed spices, and a layer of sauce,
9.
Preheat the oven at 220°C, and use the barbecue mode "upper and lower tube heating at full power" for 12 minutes. After taking it out, peel off the skin and eat.
Tips:
Grilled by this method, the skin of the saury is charred and tender, and the outside is salty and the inside is fragrant. On the basis of ensuring the original flavor to the maximum, the fishy smell of the saury itself is effectively removed, and there is also the fragrance of lemon and bay leaves. Peeling and eating, the consequences are very serious, in addition, it is easy to drip with chopsticks while it is hot, so don't worry about it.
