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Sanma Ju

Kosten $10, sparen $15

Quelle: Recommended by CookPal

  • 30 Min
  • 2 Portionen
  • $10

ZUTATEN

  • Rice

    • 🍚 2 bowls of cooked rice (400g)

  • Fish

    • 2 sanma fish (300g)

  • Flour

    • Enough plain flour for coating

  • Oil

    • 2 tbsp salad oil

  • Garnish

    • A small amount of mitsuba
    • A small amount of sansho pepper

  • Sauce

    • 1 tbsp sake
    • 🍬 1 tbsp sugar
    • 1 tbsp mirin
    • 🧂 1.5 tbsp soy sauce

SCHRITTE

1

Remove the scales from the sanma fish by scraping from tail to head. Cut off the head near the pectoral fins and remove the guts. Rinse the inside thoroughly under running water.

2

Pat the fish dry. Place the fish belly side down and cut along the backbone from the belly to the tail to separate the fillet. Flip and repeat for the other side. Trim off the belly bones.

3

Lightly coat the sanma fillets with plain flour.

4

Heat salad oil in a frying pan over medium heat. Place the fillets skin-side down and fry until golden on both sides. Add the sauce ingredients and simmer until glossy.

5

Serve the cooked fish over bowls of rice. Garnish with mitsuba and sprinkle sansho pepper to taste.

NÄHRSTOFFE

Pro 1 Portion

🔥

450

Kalorien

  • 25g
    Protein
  • 50g
    Kohlenhydrate
  • 15g
    Fette

💡 Tipps

Sanma fish can be substituted with mackerel or sardines if unavailable.Prepare the sauce ahead of time to save cooking time.Use fresh mitsuba for a vibrant garnish.

⚠️ Vorsichtsmaßnahmen

Dieses Rezept dient nur zur Inspiration. Die spezifische Anwendung muss entsprechend individueller Unterschiede angepasst werden.