Photograph of the finished Ayu shioyaki

Japan · Cá ayu nướng muối Shioyaki

Ayu shioyaki

35 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Ayu fish Ayu fish 8
  • Photograph of Coarse salt Coarse salt 1.4 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Lime Lime 1.2
  • Photograph of Steamed rice Steamed rice 1.8 lb

Method

  1. 1 Gently rinse the ayu fish under cold water, keeping the guts intact as the slightly bitter taste is a characteristic of the fish.
  2. 2 Wipe away the slime from the body with a damp cloth, then pat it completely dry.
  3. 3 Insert a skewer from the mouth along the body in a wavy pattern to help the fish maintain the posture of swimming.
  4. 4 Sprinkle plenty of coarse salt on the fins and tail to prevent burning, and a moderate amount of salt on the body.
  5. 5 Grill over medium heat for 8 minutes on each side until the skin cracks and becomes fragrant, squeeze lemon juice over it when serving.

With an appliance

  • Oven 35 min

    Step 5: Place the ayu fish on the middle rack of the oven at 215 degrees for 16 minutes, rotate the tray at minute 8, and do not overlap the pieces. Even heat distribution helps prevent the meat from drying out due to frequent turning, while avoiding the smell of charcoal and direct burn marks.

Start cooking