Nodoguro is a fatty yet firm fish which has an unusual amount of fat for a white fish. Its meat has a delicate sweetness and a rich flavour. We love to enjoy this fish aburi-style to
bring out its flavourful oils to the surface, imparting a smoky, almost baconlike flavour.
The faint aroma of charred flesh literally melts in your mouth. It can be served on its own or on a bed of rice.
- Nodoguro fillets - sliced
- Butane Blowtorch
- Place the Nodoguro pieces on a heat resistant plate or metal tray
- Blowtorch the surface of the Nodoguro pieces until the surface begins to char. Ensure you sear the entire surface of the Nodoguro pieces
- Garnish with a sprinkle of sea salt and serve on a bed of rice
If you do not have a blowtorch, you can make aburi Nodoguro by placing thin metal skewers through the fillet and burn the surface of the fillet over a binchotan or gas stove.