How to make seared Silver Pomfret Butterfish (Managatsuo) in straw fire by Michelin Sushi Chef

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides a healthier fat option.

silver pomfret

🥗Healthier: mackerel

💰Cheaper: tilapia

Mackerel is a healthier fatty fish option.

Sprinkle salt evenly over both sides of the silver pomfret and chill in the fridge for about an hour.

Remove unnecessary parts such as bones.

Skewer the fish for easier handling.

Place straw on the bottom of a pan and turn on the heat to medium-high to cook for a couple of minutes for a smoky flavor.

Turn off the heat and light the straw on fire.

Place the fish directly over the fire and sear the skin.

Flip the fish over and cook the meat quickly to prevent breaking.

Let the fish cool in ice water.

Drain and pat dry the excess moisture.

Wrap the fish in a green tea towel or paper towel and let it sit in the refrigerator for a day.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens