Pan-Grilled Roe Shishamo Set Meal
No grill needed. Parchment keeps the skin from sticking and browns them nicely. An easy fish set meal you eat whole, head and all.
Ingredients
- Roe shishamo5
- Grated daikonto taste
- Lemon (wedge)1 piece
- Small dish: spinach ohitashi (frozen OK) or mekabu (both optional)1 small dish
- Cooked rice1 bowl
- [miso soup] Tofu, dried wakame, miso, dashi (instant is fine)1 serving
- Pickles (takuan, etc.)to taste
Directions
- Line a pan with parchment and lay the shishamo out without overlapping (no oil needed).
- Grill over medium for 2-3 minutes, and once browned, flip just once and grill 2 minutes more. Touching them repeatedly breaks them up. Roe spilling from the belly is normal for roe shishamo, so leave it.
- Plate and serve with grated daikon and lemon.
- Arrange with rice, miso soup and pickles (and a small dish if you have one) on a tray. Store-bought seasoned mekabu is a good small dish; just tip it from the cup, and its stickiness suits grilled fish.
- Trivia: most 'shishamo' in supermarkets are actually capelin, a close relative. True shishamo is a prized fish caught only on part of Hokkaido's Pacific coast.
- Variations: mayonnaise + shichimi (an izakaya classic), or a few drops of soy sauce in mayo. 'Mayo-yaki' - brushing mayo on the surface and covering for 1 minute near the end - is also good.