I was fed up with salt-grilled saury, so I made this. The preparation is easy and it doesn't take long in the pressure cooker, so I always make this when saury is cheap.Pull the guts out slowly. It should come out easily. You can cook up to 4 fish with the amount of ingredients listed. Simmering after the pressure drops will give a rich finish. The fish will become shiny and looks delicious. Recipe by Manmarumauchan

The ponzu sauces adds a nice flavor. Why not trying simmering pacific saury when you get tired of grilling it? It's also delicious with yuzu ponzu sauce. This was our dinner one day: Yu-dofu (hot tofu) and the main, this simmered pacific saury as a side dish, and rice mixed with umeboshi.There's no need to simmer pacific saury until the bones are soft as you would sardines, so you can stop cooking it when it's flavored.The fish is very soft, so don't simmer over high heat. For 2 servings. Recipe by Nanamama

I love user Miichi's "Simmered Pacific Saury with Ginger", and I changed the recipe to make half the amount with 2 pacific saury. My husband doesn't like it if he can't eat down to the bones. User Amanusa told me that she could make this with 4 saury as well. Thank you for trying this recipe!Adjust the cooking time depending on your pressure cooker. Place the pacific saury in the pressure cooker pot after shaking the pressure cooker around to combine the seasonings (especially sugar) well. The amount of sauce is not a lot, so once the pressure has been released, turn the fish over, or shake the pot around again to let the flavors set in as it cools down! Recipe by Oryosen

I bought lots of Pacific saury cheaply. I was tired of plum simmered or grilled Pacific saury so I made it into Karaage, which kids love.It's easy to eat for kids since the bones are already removed.If you like a lighter, more delicate flavor, reduce the marinating time. Sake softens the fish, and the ginger removes the fishy smell. Recipe by Kurumihinata mama

I wanted to eat a pacific saury dish, something other than a salt-fry! Recipe by Pinki-momoko

I received kombu ponzu sauce.If you want, you can garnish with green onions.♪ Recipe by shinyui

I adapted a simmered chicken dish by using fish.If you bring the sauce ingredients to a boil and then add the fish, you can just leave it. Simmer slowly. Recipe by Pukuttopukumaru

This simmered sea bream dish is a common meal in our home. Ever since my child was 2 years old, I've been mixing simmered sea bream in rice, and it's been a big hit.I recommend using red snapper because, as you know, it's easy to find and plenty delicious. Once you start cooking the sea bream, leave it alone! To get the glaze to shine, boil well until nice and hot in Step 6. Recipe by Chisora

If you use shiro-dashi, it will create a lighter color for a beautiful result. I also tried making it with light soy sauce. It's similar to a non-oil marinade? That's the image.You can optionally add sliced chili pepper to the nanban sauce. I didn't add it because I wanted my children to eat this. Using about 1cm of oil when frying the fish should be enough so that it doesn't become dirty after the first use. If you prefer tender vegetables, microwave them to soften them before using. Recipe by kouayaa

This is my regular recipe.I put water to prevent the sauce from burning quickly. Coat the sanmas with the sauce well. Make sure you won't burn the sauce. Recipe by Silvy1978

This is a staple dish in our family.It's also delicious to serve with shredded white leek or shiso leaves.It's ok to increase the amount of gochujang and decrease the amount of soy sauce if you like. Recipe by Yuuyuu0221