How to make grilled giant tuna with miso

Travel regularly as a reward to yourself. Going outside to see the scenery can also make yourself happy and become healthier. When you go out for travel, you will definitely enjoy the "delicious food on the tip of your tongue" and you will definitely miss it. While you are still nostalgic, you may learn to make it yourself at home. Well, now I will introduce to you the method of grilled giant catfish with miso.

1.121Put the clean kelp into water and heat it slowly.

2.212 Use a clean cloth to gently wipe off the sea salt on the kelp.

3. One minute after the water boils, turn off the heat and add the bonito flakes. Let them soak quietly for 10 minutes to allow the fragrance of the bonito flakes to slowly blend in.

4. After filtering out excess debris, what remains is clear soup, which can be placed in the refrigerator for later use.

5.121 We remove the roots of spinach and only want the tender leaves. Why? Continue reading below.

6.212 Preheat the oven to 170-180 degrees. Let’s start by cooking our giant catfish and spinach.

7. Blanch the spinach leaves in boiling water, which may only take 1 minute. Be sure to keep the spinach green. Then put the spinach in the cooled kelp juice and marinate for 10 minutes.

8. Prepare the miso sauce: Add mirin, sake and kelp juice. Mix to semi-thickness.

9. Apply the sauce to the bottom of the container first, and then cover the sauce with gauze. (Tips: Many people like to apply miso directly to the fish, but such a strong taste will be unevenly adhered to the surface of the fish. Use gauze to block the direct contact between the sauce and the fish body, but the sauce flavor will slowly penetrate into the center of the fish body through the gauze, making the marinating even and the color beautiful)

10. Follow the steps, wipe the fish clean, no need to season, and place it directly on the gauze.

11. Cover with gauze again and wrap the fish body completely in the gauze.

12. Apply miso sauce on the top again and spread the sauce evenly.

13. This is basically the shape. Next, you need to put it in the refrigerator for more than 6 hours to allow the sauce to fully marinate.

14. We can also rub some ginger paste and rub it evenly on the grater. The fine ginger paste with sea cod can remove the fishy smell of fish. When choosing ginger, we must pay attention to make sure it is young ginger.

15. Remove the spinach soaked in kelp water, drain it and spread it out neatly.

16. Slowly roll it up and make it into a cylindrical shape.

17. Cut both ends neatly, everything is for beauty, oh oh oh!

18. Time flies so fast, and finally more than 6 hours have passed. I can’t wait to open the gauze, take out the fish, and put it on the hollow iron net (you will find that the fish marinated in gauze does not need to be washed with water again), and then put it in the oven to bake.

19. There is no fixed time. By visual inspection, when the surface of the fish turns golden yellow, you can take it out. . . Oh, it’s time to eat.

20. The meat of sea bream is relatively firm, a bit like that of mackerel, but because of this, after being marinated with miso and baked, the fish body becomes firmer and the meat more delicious. It can be served with kelp spinach and a little bit of ginger paste, and eaten with a bowl of freshly cooked rice. A breakfast or even a night will become happier because of such an unexpectedly simple and delicious dish.

Grilled giant catfish with miso is no problem for our parents, but for young people who have nothing to eat without having to worry about food, can you really do it on your own? Please believe in yourself, with the perfect cooking method, you can definitely do it perfectly.