Recipe detail

Fish Nectar boiled saury

12. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Fish

Cuisine: Chinese

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Program steps

  • Preheating:
  • 245 °C

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1
Combination
30 %
time icon Termination by time
time icon 03:00 mm:ss
probe icon 230 °C
ventilator icon 90 %
ventilator icon 
2
Combination
60 %
time icon Termination by time
time icon 01:30 hh:mm
probe icon 135 °C
ventilator icon 100 %
ventilator icon 

Ingredients - number of portions - 10

Name Value Unit
saury 110 g

seasoning recipe

Name Value Unit
ginger root, peeled and finely chopped 10 g
shallot 40 g
soy dipping sauce 100 ml
mirin 100 ml
black vinegar 40 ml
rice wine 100 ml
RO water 500 ml
onion 30 g
caster sugar 10 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 17.8 kJ
Carbohydrate 1.8 g
Fat 0.1 g
Protein 2.2 g
Water 0 g

Directions

The first stage
◇ Wash and remove the internal organs of the saury, do not damage the gallbladder with the knife, so as to prevent the fish from becoming bitter, cut into pieces and absorb the water
◇ Spray oil on the surface of cut saury, put it on a non-stick flat baking tray and grill it at high temperature
◇ Fry the saury until the skin is crispy and then stew. Frying and roasting can remove the fishy smell and increase the aroma

second stage
◇ Made with a standard cooking pot, the sauce completely covers the saury, at least 1 cm higher than the fish body
◇ Please cover the lid or baking tray for steaming and roasting to avoid scorching the surface by hot air
◇ Keep stuffy for 30 minutes after coming out of the oven, then soak for 24 hours after rapid cooling

Recommended accessories

GN container Stainless steel full

GN container Stainless steel full

Enameled GN container

Enameled GN container