Grilled Pacific Saury--Ketchup Flavor
 
Calories
Fat
Protein
Cholesterol
Salt
P/S ratio*
Dietary fiber
|
210kcal
12g
18g
40mg
1.3g
1.3
1.8g
|
|
*A ratio between saturated fatty acid(S) and polyhydric unsaturated fatty
acid(P). The ratio is shown for each dish. The preferable ratio is 1 to
1.5.
|
| Ingredients |
Serves 1 |
Serves 4 |
Pacific saury
|
1
|
4（approx. 650g）
|
broccoli
cauliflower
Salt (to add to water for cooking the vegetables)
Baking sheet
|
1/6 bunch
1/12 head
|
2/3 bunch
1/3 head
|
| Seasonings |
Serve 1 |
Serves 4 |
Marinade
ketchup
red wine
soy sauce
vegetable oil
|
2/3 tablespoons
3/4 tablespoons
1/2 tablespoons
1/4 teaspoon
|
2 1/3 tablespoons
3 tablespoons
2 tablespoons
1 teaspoon
|
| １ |
Remove scales, head, entrails and tail from each fish. Rinse quickly under running water and cut in half. Wipe excess water off and place on a pan. |
| ２ |
Combine the ingredients for marinade in a bowl and pour over the fish prepared in (1). Set aside for 20 to 30 minutes. |
| ３ |
Separate the broccoli and cauliflower into smaller bunches and cook in plenty of boiling water with salt. |
| ４ |
Preheat an oven to 200 to 230. |
| ５ |
Place the fish on a baking sheet in a baking dish, grill in the oven for approx. 10 minutes. While grilling, turn the fish over once and pour on some marinade. |
| ６ |
Serve the fish on a plate and add the broccoli and cauliflower on the side. |
Using a baking sheet can prevent sticking and also eliminate the use of oil for coating the baking dish.
Preparing Pacific saury
1. Because the scales of Pacific saury are soft, remove them by hand rubbing in water. Dry with a kitchen towel.
2. Remove the head with a knife, then cut the belly open and slowly pull out the entrails by hand.
|
Tsuji Gourmet Academy | Recipes
If you wish to the lastest recipes go to NTT Gourmet Page!
mail to
info@tec-tsuji.com
|
