Step-by-Step Guide to Make Speedy Salt-Grilled Saba with frying pan
Hello everybody, it's John, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Speedy Salt-Grilled Saba with frying pan. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Salt-Grilled Saba with frying pan, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salt-Grilled Saba with frying pan delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Salt-Grilled Saba with frying pan is 4 serving. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this particular recipe, we have to first prepare a few components. You can have Salt-Grilled Saba with frying pan using 3 ingredients and 6 steps. Here is how you cook that.
If you overcook, the Saba will become hard, so keep to cook it with low heat.
Ingredients and spices that need to be Take to make Salt-Grilled Saba with frying pan:
- 4 fillets Saba
- 1 % salt of fish weight
- 2 tbsp Sake (Japanese cooking wine)
Steps to make Salt-Grilled Saba with frying pan
- Thaw it completely in the refrigerator when using frozen Saba.
- Start preparation 30 minutes before grilling the Saba fish. Use kitchen towels to wipe the Saba dry.
- Sprinkle the salt onto the Saba from about 50 cm above. Do the same on the other side of the Saba. (If the Saba weight 400 grams, use 4 grams salt.) Wrap and keep it in refrigerator for 20 - 30 minutes.
- Lightly oil the entire frying pan with a kitchen towel. Put the Saba in the frying pan with skin-side down.
- Heat the frying pan with low heat. Sprinkle the Sake. Cover and steam cook for 4 minutes.
- Turn over and cook with lid for 4 minutes more.
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