Pan-grilled salt-roasted saury! This recipe captures the essence of autumn saury with crispy, aromatic perfection. You'll love it!
Ingredients
2 servings- Saury2
- Saltto taste
- Parchment paper (or fish grilling foil)1 sheet
- Grated daikon radishto taste
- Sudachi or yuzu1
Directions
25 min- 1
Rinse 2 saury under running water and pat the surface dry thoroughly with paper towels.
- 2
Sprinkle salt to taste evenly over the saury from a height, then let sit for about 10 minutes.
- 3
If cutting the saury in half, cut from the middle carefully to avoid piercing the intestines. Make several diagonal cuts (decorative cuts) on both the top and bottom to help heat penetrate evenly.
- 4
Line a frying pan with parchment paper (or fish grilling foil) without letting it hang over the edge. Place the saury skin-side down in the pan.
- 5
Cook over medium to low heat for 5-6 minutes without a lid. Once the flesh is about halfway cooked through the cuts, gently flip using a wooden spatula or silicone turner.
- 6
Cook for another 3-4 minutes on the other side until fully cooked through, then remove from heat.
- 7
Plate the saury and serve with grated daikon radish to taste and a wedge of sudachi or yuzu.
Tips
Fold the parchment paper or fish grilling foil as needed so it doesn't hang over the edges of the pan. For a crispy, aromatic finish, keep the lid off while cooking.
Nutrition
Per serving- Calories210 kcal
- Protein18 g
- Fat13 g
- Carbs3 g
- Sodium1.2 g
Pan-grilled salt-roasted saury! This recipe captures the essence of autumn saury with crispy, aromatic perfection. You'll love it!
Ingredients
2 servings- Saury2
- Saltto taste
- Parchment paper (or fish grilling foil)1 sheet
- Grated daikon radishto taste
- Sudachi or yuzu1
Directions
25 min- 1
Rinse 2 saury under running water and pat the surface dry thoroughly with paper towels.
- 2
Sprinkle salt to taste evenly over the saury from a height, then let sit for about 10 minutes.
- 3
If cutting the saury in half, cut from the middle carefully to avoid piercing the intestines. Make several diagonal cuts (decorative cuts) on both the top and bottom to help heat penetrate evenly.
- 4
Line a frying pan with parchment paper (or fish grilling foil) without letting it hang over the edge. Place the saury skin-side down in the pan.
- 5
Cook over medium to low heat for 5-6 minutes without a lid. Once the flesh is about halfway cooked through the cuts, gently flip using a wooden spatula or silicone turner.
- 6
Cook for another 3-4 minutes on the other side until fully cooked through, then remove from heat.
- 7
Plate the saury and serve with grated daikon radish to taste and a wedge of sudachi or yuzu.
Nutrition
Per serving- Calories210 kcal
- Protein18 g
- Fat13 g
- Carbs3 g
- Sodium1.2 g
Tips
Fold the parchment paper or fish grilling foil as needed so it doesn't hang over the edges of the pan. For a crispy, aromatic finish, keep the lid off while cooking.