We reduced the salt in the saury as much as possible and added orange sauce to reduce the fishy taste and add freshness.
Calories
523kcal
Carbs
10.3g
Protein
13.7g
Fat
12.6g
Sodium
93.7mg
Ingredients
Main
Others
Ingredients Pacific Saury Fillet(200g), Garlic Scape(30g), Onion(40g), Bell Pepper(100g) Flour(30g), Perilla Leaf(3g), Radish Sprout(8g), Sprouts(8g) Orange Sauce, Orange(200g), Lemon Juice(15g), Sugar(0.3g), Fine Salt(0.3g)
Finding these ingredients in the US
- Perilla LeafKorean markets only, sometimes labeled 'sesame leaves'. Shiso looks similar but tastes different — there is no true substitute.
Nutrition Facts
Per 100g of main ingredientsOnion
- Contains dietary fiber (1.6g) — can support digestion and help you feel full
Bell Pepper
- Rich in vitamin C (120mg) — acts as an antioxidant and helps you absorb iron
- Rich in vitamin B3 (niacin) (1mg) — supports energy metabolism and skin health
Radish Sprout
- Rich in vitamin B1 (0.19mg) — used to turn carbohydrates into energy
- Rich in vitamin C (11mg) — acts as an antioxidant and helps you absorb iron
Source: RDA National Standard Food Composition Table. General nutritional info, not a claim of medical benefit.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Remove the head and tail of the saury, fillet the flesh long, debone, soak in rice rinse water, drain, and remove moisture.
🔍Blend the orange and mix with lemon juice, sugar, and salt to make orange sauce.
🔍Cut the garlic scape to the width of the saury, and also julienne the onion and bell pepper.
🔍Dry the saury, coat with flour, top with perilla leaf → garlic scape → onion → bell pepper in order, roll up, and secure with a skewer.
🔍Coat with flour and cook both sides golden in a heated pan.
🔍Boil the sauce in a pan, add the saury skewer and braise, then plate with radish sprout and sprouts to finish.