Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added

Name: Grilled and Marinated Smelt: Packed With Nutrition and No Oil Added
Cuisine: American
Ingredients: 10 Shishamo smelt; 1 packet Shimeji mushrooms; 1/2 to 1 Onion; 1 ☆Red chili pepper; 66 ml ☆ Dashi stock; 66 ml ☆Vinegar; 1 tbsp ☆ Soy sauce; 1 tbsp ☆ Sugar

cookpad.japan @cookpad_jp

I was taught a recipe for marinated wakasagi, but I used shishamo smelt, which can be eaten whole, instead. Cheap shishamo are transformed into a main dish.

If you pan fry the smelt, by using kitchen parchment paper in the frying pan you can prevent the fish from sticking to the pan. When the fish are done you can just lift up the paper and slide the fish into the marinade container. You can use other small fish like wakasagi (another type of smelt). Try chopping up vegetables like peppers and carrots and adding them for color and flavor. Recipe by Tamochan

I was taught a recipe for marinated wakasagi, but I used shishamo smelt, which can be eaten whole, instead. Cheap shishamo are transformed into a main dish.

cookpad.japan @cookpad_jp

I was taught a recipe for marinated wakasagi, but I used shishamo smelt, which can be eaten whole, instead. Cheap shishamo are transformed into a main dish.

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Ingredients

10Shishamo smelt
1packet Shimeji mushrooms
1/2to 1 Onion
1☆Red chili pepper
66 ml☆ Dashi stock
66 ml☆Vinegar
1 tbsp☆ Soy sauce
1 tbsp☆ Sugar

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Steps

1

Slice the onion, and divide the shimeji mushrooms into small clumps.
2

Cook the shishamo in the oven. Add the vegetables halfway through and cook them together.
3

You can also cook the fish and vegetables in a frying pan. Line the frying pan with kitchen parchment paper and cook over medium-low heat patiently.
4

When one side of the shishamo smelt are cooked, turn them over and cook the othe side. Add the vegetables at this point and cook them along with the shishamo.
5

De-seed the red chili pepper and slice into thin rounds. Combine the ☆ ingredients in a small pan with the chili pepper and bring to a boil.
6

When the fish and vegetables are cooked using the method in step 2 or step 4, put them in a shallow container and pour the hot marinade over them.
7

You can start eating this pretty soon since the vegetables are not raw. They'll be ready in about 2 hours. Transfer the fish to serving plates with the vegetables.
8

Attention: It's very convenient to cook with kitchen parchment paper, but if you are cooking on gas be sure not to let the edges of the paper catch on fire. I used frozen shishamo smelt here, but I could cook them from frozen using the frying pan method described here over low heat.