Roasted saury

condiments

Saury (5)

condiment

Lemon (half) salt (right amount) cooking wine (right amount) deep-sea fish oil blended oil (right amount) fish sauce (right amount) scallop sauce (right amount) chicken sauce (right amount) abalone sauce (right amount) delicious oyster sauce (right amount) black pepper (right amount) basil (right amount) rosemary (right amount) oregano leaves.

kitchenware

electric oven

1 saury should be cleaned, especially the black film in the belly, and the knife should be tilted on both sides. "I hate fish heads, so I removed them so that I can ignore those that don't have my special interest."

Sprinkle salt evenly on both sides of the fish.

3 seasoning wine and 1/2 lemon juice are about 10min.

4. Put the coded saury on the grill and stuff your stomach with ginger slices.

5 Deep-sea fish oil blending oil, 1/2 lemon juice, oyster sauce, fish sauce, chicken juice, abalone juice, scallop juice and Meiji fresh blended juice are evenly brushed on saury.

6 Take another plate and add salt, chopped black pepper, chopped basil, chopped rosemary and chopped oregano leaves.

Brush a layer of salt, black pepper, basil, rosemary and oregano evenly on the fish with good juice, and then brush a layer of juice.

Turn it over and brush it with a layer of juice, a layer of spices and a layer of juice.

9. Preheat the oven at 220℃ 12min. Barbecue mode is "full power heating of upper and lower tubes", and peel it while it is hot.

Tip:

The saury baked in this way has tender skin, salty outside and fragrant inside. On the basis of ensuring the original flavor to the maximum extent, the fishy smell of saury itself is effectively removed. And it smells like lemon and geranium. As for eating without peeling, the consequences are very serious. In addition, peeling with chopsticks is easy to drip while it is hot, so there is no need to entangle.