Recipe detail

Fish Salmon Saikyaki

12. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Fish

Cuisine: Chinese

Program steps

  • Preheating:
  • 195 °C

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1
Hot air
30 %
time icon Termination by time
time icon 12:00 mm:ss
probe icon 180 °C
ventilator icon 80 %
ventilator icon 

Ingredients - number of portions - 5

Name Value Unit
salmon fillet with skin 120 g

seasoning recipe

Name Value Unit
Mirin 30 ml
red miso 60 g
rice wine 30 ml
japanese soy sauce 20 ml
sugar 5 g

Nutrition and allergens

Allergens: 4
Minerals:
Vitamins:

Nutritional value of one portion Value
Energy 61.4 kJ
Carbohydrate 1.4 g
Fat 4.2 g
Protein 4.6 g
Water 0 g

Directions

◇ Mix the Xijingyaki marinade evenly (except sesame seeds), heat on low heat to melt the sugar
◇ After the pickled sauce is finished, let it cool down for later use
◇ Spread a little rice wine on the salmon to remove the fishy smell, then marinate the salmon and refrigerate for 24 hours
◇ Return to room temperature before roasting, remove excess marinade on the surface, and avoid burning
◇ Set to reduce the wind speed, the wind speed is 80% to avoid burning around, and the color is more uniform
◇ The time to sprinkle cooked sesame seeds is when there are 5 minutes left in the baking process, stick with pickled sauce and bake for aroma

Recommended accessories

Vision Grill Diagonal

Vision Grill Diagonal

Vision Bake

Vision Bake