/ Super Crunchy! Tilefish Matsukasayaki #shorts

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190



2007



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Super Crunchy! Tilefish Matsukasayaki
Servings: 2

INGREDIENTS
1 tilefish
Some salt
Some vegetable oil
1 sudachi

PREPARATION
1. Remove the fin with scissors. Put some salt on the fish and rub with a scrub.

2. Remove the head and the gut.

3. Fillet the fish. Cut the fish into smaller pieces and insert metal sticks.

4. Spoon the heated vegetable oil (190C) over the fish skin slowly to rise fish
scales.

5. When fish scales rose and lightly brown, turn the fish to let excess oil drop.
Season with salt.

6. Cook (5) in the oven (200C) for 7 minutes. Remove the sticks.

7. Place the fish on a plate. Serve with sudachi.

8. Enjoy!

#TastyJapan

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