This professional technique
COOKING INGREDIENTS
This professional technique
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Even for veteran chefs, there are many dishes that you may not know how to cook just by hearing about them or seeing them at a glance. A professional's "trick" is to carefully explain such dishes using close-up photos. It's a rewarding job to be a chef if you can amaze your customers.
How to make grilled sweetfish with vinegar and grated daikon radish
How to make grilled sweetfish with vinegar and grated daikon radish
Wild-caught sweetfish can be eaten whole, starting from the head, but farmed and semi-wild sweetfish are tough and not very tasty, so we decided to quickly deep fry the head and tail so that the whole thing can be enjoyed. Deep fry in oil for just over a minute. It takes a high temperature of around 180°C to get crispy, so you need to be careful about the oil temperature. It is first grilled once, and then the head and tail are deep-fried, so it feels like it is deep-fried twice. We want you to eat the whole thing, so we only put cosmetic salt on the tail of our sweetfish yakiage to prevent it from being too salty. We put vinegared sweetfish on top so that you can eat it as is, without pouring it over like vinegared sweetfish.
1. Lightly wash the sweetfish under running water, wipe off the moisture with a cloth, and skewer it.
② Apply decorative salt only to the tail fin, sprinkle salt on it and grill.
3) Once cooked, turn it upside down and deep fry the head and tail in 180℃ oil.
④ Make the vinegared watercress. Finely chop the watercress and mix it with grated daikon radish. Separately mix it with 2 parts water and 1 part rice vinegar that has been seasoned with salt, and place it on top of the sweetfish.
