Autumn｜Seafood｜炙り秋刀魚のめかぶ添え.Japanese food
Seared Pacific Saury with Mekabu Seaweed
Culinary Workshop - Culinary Art - Oct.2015
Ingredients
| Pacific Saury (Sanma) | 1 fish ... Fillet into three pieces and lightly season with salt |
| Mekabu (Store-bought with Dashi) | As needed |
| Tomato | 1/2 ... Peeled and diced into 5mm pieces |
Garnish
| Myoga (Japanese Ginger) | As needed |
| Kabosu (Citrus Fruit) | As needed |
Procedure
- Lightly coat the skin side of the Pacific saury with mirin (not included in ingredients) and sear it. Cut into bite-sized pieces.
- Mix the tomato with a pinch of salt (not included in ingredients), then add the mekabu.
- Place kabosu slices on a plate, arrange the seared Pacific saury and the mixture from step 2 on top. Garnish with myoga and grated kabosu peel.