An easy meal, very light and totally simple… Yep, in this season, that’s precious. Veggies and fish, with salt.
Revived with the tartness of citrus juice.
The veggies are stir-fried green beans, mini-daikon radish and carrots, with very little garlic. The fish is called さごじ sagoshi. It’s the same species as sawara (with miso here). The name is different to indicate it ist smaller. Japanese Spanish mackerel. It’s also simply stir-fried.
The fresh fragrance of yuzu, the aromatic Japanese lemon. They are in full season, yellow like little suns in Winter gloomy light.
Shioyaki, salt-grilled. It’s the basic Japanese grilled fish. I’ve got a good refill of the precious omegas.
Aji, chinchard, Japanese horse mackerel. It’s very close to sardine. They are getting very fat, thus delicious in this season.
Clean, empty, slash, sprinkle coarse sea salt. Let 5 to 10 minutes. Grill.