tulisan bahasa inggris softskill

NAMA  : ANISIA ASTUTI

NPM     : 20210881

KELAS  : 3EB15

 Salted Grilled mackerel

The tradisional Japanese method of generously salting and then grilling meat is called shioyaki. In this dish, mackerel rubbed with salt is grilled over high heat to create a crips crust. The fish is served with a tradisional ponzu sauce featuring lemon juice, rice vinegar, and soy sauce. Accompany the fish with steamed rice. 

how to make it :

2 tablespoons each lemon juice, lime juice, rice vinegar, and tamari soy sauce

1 tablespoon light soy sauce

1-inch (2.5-cm) square piece konbu

Canola oil for brushing

4mackeler fillets, about 6 oz (185 g) each salt

2 green (spring) onions

¼ daikon

In a small bowl, combine the lemmon and lime juice, vinegar, soy sauces,and 1 tablespoon water. Wipe the konbu with a damp cloth, add to bowl, cover, and refrigerate the ponzu sauce for a least 2 hour or up to evernight.

Preheat the broiler(grill). Line a broiler pan with aluminum foil and lightly brush with oil. Pat the fillets dry and sprinkle them liberally on both sides with 1teaspoon  salt. Arrange the fillets on the prepared pan and broil 4-6 inces (10-15cm) from the heat until golden brown on first side, 2-3 minutes. Using a spalula, carefully turn the fillets and broil until golden brown on the second side and opaque throughout, about 2 minutes longer.

While the fish is cooking. Cut the garden onions into thin strips and peel and shred the daikon. Arrange on individual plates. Remove the konbu from ponzu sauce and discard. Place the fillets on the plates and serve at once with the sauce.

Sumber : Essentials of asian cooking