Grilled saury with cumin
Overview
Saury is one of the most representative autumn ingredients in Japanese cuisine. It is delicious and can be steamed, boiled, fried or grilled. The most common cooking method is to salt-grill the whole fish. We don’t need to go to Japanese restaurants to eat grilled saury. There are barbecue stalls. One fish comes with 2 sour oranges, which is very cheap. But I still think I can do it safely~~ Saury is rich in protein and fatty acids. According to analysis, saury contains unsaturated fatty acids such as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) that are indispensable to the human body. EPA and DHA can inhibit high blood pressure, myocardial infarction, and arteriosclerosis.
Tags
Ingredients
Steps
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Wash and drain the saury, cut it in half, and make two cuts on both sides;
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Main ingredients.
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Spread salt and cumin powder on the fish, squeeze the juice of two sour oranges, and marinate for about 30 minutes;
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Line a baking sheet with tin foil and brush with oil. Brush the fish body with olive oil and place it on the baking sheet;
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Bake in the oven until the surface is golden brown; (turn once in the middle) it takes about 30 minutes in my oven. Just squeeze in the sour orange juice when eating~~~~The fish head and tail are so crispy~~~~
