Delicious Sweet-Spicy Sauce Teriyaki Sanma (Pacific Saury)
- 4 Pacific saury (sanma)
- 2 to 2 1/2 tablespoons Soy sauce
- 3 tbsp Sake
- 3 tbsp Mirin
- 1/2 tbsp Sugar
- 2 tsp Gochujang
- 1 Roasted sesame seeds
- 2 tsp Sake
- 1 tsp Juice from grated ginger
- 1 Katakuriko
- 1 Cake flour
- 1 Vegetable oil
- Fillet the Pacific saury into 3 slices.
- Sprinkle with the grated ginger juice and sake.
- Combine the ingredients in a bowl, and set aside.
- Add the dry ingredients (the ratio of cake flour to katakuriko should be 1:1) in a plastic bag.
- Coat the fish fillets with them, and shake off the excess flour.
- Heat a frying pan, and add a generous amount of oil.
- Start pan-frying the skin side of the fish fillets.
- When finished, pour in the flavouring sauce, and coat the fish in it.
- This will make the fish lustrous.
- Serve on a plate, and sprinkle with white sesame seeds.
- This is a recipe for homemade gochujang.
- It uses less red hot peppers than usual, so even people who don't like spicy food can eat it.
- The amount of the flavouring ingredients will change depending on the spiciness (or sweetness) of the gochujang.
- Please adjust the taste so it's not too spicy.
saury, soy sauce, sake, mirin, sugar, gochujang, sesame seeds, sake, ginger, katakuriko, flour, vegetable oil
Taken from cookpad.com/us/recipes/156017-delicious-sweet-spicy-sauce-teriyaki-sanma-pacific-saury (may not work)