| １Serving | |
| Madai (sea bream) | 5 slices |
| Maguro (tuna) Shuto | 2 tsp |
| Wine Vinegar | 1 tsp |
| Lemon Juice | Small amount |
| Olive Oil | 1 tbsp |
| Scallions | As needed |
Directions
| 1. | Arrange the red sea bream on a plate and place the Maguro (tuna) Shuto on it. | |
|---|---|---|
| 2. | Drizzle wine vinegar, lemon juice and olive oil. Sprinkle with scallions. | |
Tips and Pointers
Any white fish can be used.
Comment
Used in this recipe!
Maguro （tuna） Shuto
Maguro Shuto is born by salting and aging rare parts of tuna over a long period of time. Taking advantage of this long-term aging process, Shuto (Japanese Anchovy) can be used as a secret ingredient and is actively used in the cooking scene. If you mix it with cream cheese and spread it on crackers, it will become a light snack. The combination with pizza is excellent. If you add olive oil or butter, it becomes an exquisite sauce that will take the dish to the next level.
http://en.shiino.co.jp/recipe/detail.php?no=65