Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a distinctive dish, japanese amberjack grilled with salt. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
By sprinkling the amberjack with salt, pouring boiling water over it, and rinsing it in cold water, you can get rid of its fishy smell. If you are using the bones and head, wash it particularly well. User "Mhmozart" commented that a restaurant trick is to cut up the bones and fish head, and soak. Melt butter and brush over Amberjack.
Japanese Amberjack grilled with salt is one of the most favored of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. Japanese Amberjack grilled with salt is something that I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook japanese amberjack grilled with salt using 5 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Japanese Amberjack grilled with salt:
- Make ready 1 filet of Japanese Amberjack
- Prepare 1 dash salt
- Take 3 or more favorite vegetables (to grill together)
- Take 100 g grated daikon
- Prepare 2 table spoons ponzu
I like to combine everything in a large resealable plastic bag. Brush or spray the fillets on both sides with olive oil. Amberjack is a shusse uo,or "promoting fish", which is a fish that changes its name (in Japanese fishing terminology) according to its age. Kanpachi is the most mature stage.
Steps to make Japanese Amberjack grilled with salt:
- Sprinkle the Amberjack with salt. Leave it for a while.
- Start grilling. About 9 minutes for one side, 7 more minutes for the other side. Grill your favorite vegetables together.
- Grate a daikon, squeeze gently, and put on a plate. Add ponzu onto it.
- After grilling, plate and serve.
Amberjack is a shusse uo,or "promoting fish", which is a fish that changes its name (in Japanese fishing terminology) according to its age. Kanpachi is the most mature stage. It is a carnivore that feeds on smaller fish. Many fish have different names in Japanese to distinguish their taste as well. This is because the Sada Shrine in Matsue is regarded as the birthplace of zenzai.
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