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1
Chop up the ginger.
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2
Put all the ingredients, except for the Pacific saury, in the pressure cooker.
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3
Cut up the Pacific saury in the way you prefer.
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4
You can just chop off the head and tail and cut the rest into large pieces with the guts still inside.
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5
You can remove the guts if you prefer, of course.
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6
This is my preferred way to clean fish.
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7
First, make a cut from the head towards the tail.
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8
Insert the knife at the base of the head, and cut through the main bone that connects the head and the body.
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9
If you pull the head downwards the guts will come out with it.
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10
If you do it like this you can remove the guts quite easily.
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11
After the guts have been removed, wash off the blood inside the fish.
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12
Chop up the fish body into large pieces.
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13
Put the fish pieces in the pressure cooker with the ingredients you already put in (in Step 2).
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14
Lock the lid on and start cooking over high heat.
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15
When the cooker comes up to pressure, turn the heat down to low and simmer for 20 minutes.
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16
If it smells like it's burning, turn the heat off.
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17
Soy sauce burns easily so watch out.
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18
After 20 minutes, turn the heat off, and leave the pressure cooker alone until it cools down and de-pressurizes.
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19
When the pressure is down, take the lid off, transfer the fish to serving plates and it's done.
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20
I wrote the recipe using Pacific saury, but it's the same if you use sardines.
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21
Just adjust the ingredient amounts depending on how much fish you are cooking.
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22
It's so easy, but it's amazingly delicious.
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23
You can't feel the bones at all.
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24
Whether or not you leave the guts in is your preference.
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25
Some people like to eat the guts separately, grilled with a little salt.
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26
The kanroni is delicious made with fish with the guts still in too - I recommend it.
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27
The bitter taste of the guts is very nice in kanroni since it's quite sweet.
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28
But again, it depends on your tastes.
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29
I wrote out the recipe with easy to remember ingredient amounts.
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30
If you find a better ratio, please let me know.
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31
I use regular white sugar in the recipe, but you can use dark brown sugar and so on instead.
