Grilled Fish Soup
Description
This American main features When the fish IS ready for serv1ng, slice the m1tsuba 1nto short lengths, then, Egg yolks, g) fresh octopus flesh. The flavors come together beautifully. Great for weeknight dinners or when you want something satisfying for the whole family. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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scald and dra1n.
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Slice the salted konbu 1nto th1n stnps.
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Unwrap the ch1lled f1sh and discard the kelp.
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Slice the fish into thin strips and
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mix with the mit- suba and salted kelp
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Serve on small plates w1th wasab1 paste on the s1de.
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Preparatton ltme.
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mtns + 2 days to mannate The egg glaze used 1n this rec1pe gives grilled cuttlefish an attractive golden coating.
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It helps to seal and keep the meat mo1st Golden Cuttlefish and Cnspy Seasoned Wh1tebait are served together w1th Shrimp and Bamboo Shoots 1n Clear Broth (page 44) as a starter dunng spec1al occas1ons.
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The pa1nng of the succulent cuttlefish and the crisp salty-sweet whitebait (see recipe below) creates a nice balance of texture and taste.
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Th1s d1sh IS best made with octopus as 1t has the thickest and firmest flesh of all types of cuttlefish cuttlefish flesh or firm white fish fillet
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 70.0kcal
- % Daily Value *
- Total Fat 2.0g4%
- Saturated Fat 0.5g3%
- Cholesterol 25.0mg9%
- Sodium 97527.5mg4064%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 11.5g23%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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