Grilled Ayu
Fresh Ayu fish is a delicacy that can be enjoyed with a delightful blend of flavors. This recipe combines the tender texture of Ayu with the tanginess of balsamic vinegar, the earthiness of paprika, and hints of citrus and herbs for a refreshing finish. Prepare the Ayu with care, season it lightly, and grill it to perfection before drizzling it with a warm balsamic vinegar dressing. Serve alongside your favorite fried vegetables and enjoy a delectable dish that highlights the natural essence of this unique fish.
— Constant Cookbook
Ingredients
- Ayu (2)
- Balsamic vinegar (goblet 4-5 tablespoons)
- Salt (appropriate amount)
- Olive oil (appropriate amount)
- Paprika (1/2)
- Some of the scent, such as lemon and parsley (qs)
Instructions
- The feces out of the anus
- Remove the jaws of fish
- Remove the jaw appearance is impaired, by the built-in cook at the back of the jaw, you can turn off the built-in bitterness.
- Soften the gills
- The salt sprinkled lightly throughout, put on the grill, I spray with olive oil spray (the back of the head) near the intestine. As well familiar, but this time I put a cut near the intestine.
- I just heated a little balsamic vinegar in the microwave
- Also pickled, I simply delicious, flavor is mellow by heating.
- Serve lightly fried vegetables and paprika, I Serve with baked sweetfish.
- Completed over the entire é® the balsamic vinegar at the end.
Yield
Serves 2
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