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Pan-Seared Pacific Saury
This dish offers a delightful balance of fresh oceanic flavor from the pan-seared saury paired with the subtle sweetness of scallions and ginger. The tender fish texture contrasts beautifully with the gentle tang from the shaoxing wine and white vinegar. It is a simple yet satisfying meal perfect for adding a touch of seafood freshness […]
- Prep
- 24m
- Cook
- 40m
- Total
- 1h 4m
- Servings
- 2
- Difficulty
- Easy
- Spice
- 1/5
- Cuisine
- Chinese
IngredientsWhat you'll need for Pan-Seared Pacific Saury
| Ingredient | Amount |
|---|---|
| Pacific saury | 5 as needed |
| Scallions | 2 as needed |
| Ginger | 1 as needed |
| Salt | 1 as needed |
| Shaoxing wine | 1 as needed |
| White vinegar | a dash |
| Black pepper | to taste |
| Salt and pepper seasoning | to taste |
| Corn oil | as needed |
- Pacific saury5 as needed
- Scallions2 as needed
- Ginger1 as needed
- Salt1 as needed
- Shaoxing wine1 as needed
- White vinegara dash
- Black pepperto taste
- Salt and pepper seasoningto taste
- Corn oilas needed
Cooking StepsHow to cook Pan-Seared Pacific Saury step by step
-
Step 1Remove the heads and clean out the innards of the saury.
-
Step 2Make diagonal cuts on both sides and cut each fish into two pieces.
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Step 3Add 1 tbsp Shaoxing wine, a dash of white vinegar, 1 tsp salt, and black pepper to taste. Add ginger slices and scallion segments, then marinate for 30 minutes.
-
Step 4Heat the pan until smoking, then swirl in cold oil to coat. Place the saury in the pan — don’t flip too soon; wait until one side is set before turning. Pan-sear over medium-low heat until both sides are golden and slightly charred.
-
Step 5Remove the finished pieces as they’re done.
-
Step 6Once all pieces are seared, sprinkle with salt and pepper seasoning.
-
Step 7Garnish with chopped scallions and serve.
Pan-Seared Pacific Saury
This dish offers a delightful balance of fresh oceanic flavor from the pan-seared saury paired with the subtle sweetness of scallions and ginger. The tender fish texture contrasts beautifully with the gentle tang from the shaoxing wine and white vinegar. It is a simple yet satisfying meal perfect for adding a touch of seafood freshness […]
Ingredients
- 5 as needed Pacific saury
- 2 as needed Scallions
- 1 as needed Ginger
- 1 as needed Salt
- 1 as needed Shaoxing wine
- a dash White vinegar
- to taste Black pepper
- to taste Salt and pepper seasoning
- as needed Corn oil
Instructions
-
Remove the heads and clean out the innards of the saury.
-
Make diagonal cuts on both sides and cut each fish into two pieces.
-
Add 1 tbsp Shaoxing wine, a dash of white vinegar, 1 tsp salt, and black pepper to taste. Add ginger slices and scallion segments, then marinate for 30 minutes.
-
Heat the pan until smoking, then swirl in cold oil to coat. Place the saury in the pan — don’t flip too soon; wait until one side is set before turning. Pan-sear over medium-low heat until both sides are golden and slightly charred.
-
Remove the finished pieces as they’re done.
-
Once all pieces are seared, sprinkle with salt and pepper seasoning.
-
Garnish with chopped scallions and serve.
