[HOW to MAKE] Sablefish Meunière, The surface is crispy, and the inside is moist and delicious.

Today's dish is Sablefish Meunière (Black cod , butterfish) or Gin-data in Japanese. The surface is crispy, and the inside is moist and delicious.
[SECRET of the crispiness and moisture of the fish meat]
Gindara belongs to the scorpionfish family and is different from cod. Unlike cod, Gindara is oily, and the fish produces a lot of oil even without oil to cook. Therefore, oil is not used in this dish.
[RECIPE]
1. Coat the fish fillets with potato starch.
2. Lightly season with salt and pepper.
3. Coat the entire fish with potato starch.
4. Grill the skin side until golden brown.
5. Place the fish meat over a cookie sheet when the skin is lightly browned.
6. After baking for about 7 minutes, turn the fish over and cook the other side. As you can see in the video, the fish will look like it has been fried in oil, resulting in a crispy surface and moist fish inside.
7. The fish will be done in about 20 minutes.
8. Serve, and it is ready to eat.
[Garnish]
Prepare the tempura peas as a garnish.
1. Coat the peas with potato starch and tempura the pods in the potato starch batter.
Gindara is a fatty fish, so be careful not to overeat.
The surface is crispy, and the inside is moist and delicious.
Thank you for watching. See you next time.
Japanese Home Cooking Channel by Take-san
/ @louise_cooking
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Living with Border Collie Louise
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[Table of Contents]
0:00 Opening
0:10 Preparation of Fish
1:04 Grill the fish meat
1:38 Secret to the Crispiness and moisture
2:37 Preparation of garnish: pea pods
3:39 Finish
3:58 Ending
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#glutenfree
#food
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#meunière
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#銀ダラ