【Ingredients】（５ Servings）
sanma

Mackerel pike (Saury) (サンマ / Sanma) ５

 

 

〔Pre-Seasoning〕
Salt (塩/ Shio) Pinch
Black pepper (ブラックペッパー / Burakku peppāh) Pinch
Soft flour (薄力粉 / Hakurikiko) 5tbsp
〔Honey Vegetable Sauce〕
Onion (玉ねぎ / Tamanegi) １
Shimeji mushrooms (しめじ / Shimeji) 1pack
Bell pepper (red & yellow) (パプリカ（赤・黄） / Papurika (aka/ki)) 1/2 of each
Garlic (にんにく / Ninniku) ２ cloves
Red pepper (赤唐辛子 / Aka-tōgarashi) １
Vinegar (酢/ Su) 4tbsp
Honey (はちみつ / Hachimitsu) 4tbsp
Soy sauce (しょうゆ / Shōyu) 4tbsp
Black pepper (ブラックペッパー / Burakku peppāh) Pinch
Olive oil (オリーブオイル / Orību oiru) 3tbsp

【How to Make】
① Fillet the sanma in sanmai-oroshi style (basically you want to end up with three pieces – two slabs of meat separated from the bones) and then cut each side of fish into 3 equally sized pieces. Sprinkle on the salt, black pepper, and flour.
② Mince the garlic. Remove the seeds from the red pepper and cut the pepper into rings. Cut the onion into 2mm (little less than 1/8 in.) slices. Remove the bottom from shimeji mushrooms and separate the bunch into individual pieces. Julienne the bell peppers.
③ Heat 2tbsp of the olive oil in a frying pan, place the sanma meat in the pan, skin side down. Brown and flip. Fry until crispy, then transfer to a plate.
④ Remove the remaining olive oil and wipe the pan clean. Now add 1tbsp of olive oil and heat the red pepper over low heat until you begin to smell them. Add the onions, shimeji mushrooms, and bell pepper, and fry until they all soften. Add the vinegar, honey, soy sauce, and black pepper to season.
⑤ Finish by arranging the sanma on the plate and then placing the vegetables on top.

Recipe Developed by: Machiko Tateno