Ingredients
- Fish (whole)
- Unagi kabayaki tare 50g
- Leek (slice)
- Cherry tomato
How to make
1. Peel the fish bone nicely from the fish, then wash it
2. Grill both sides of the fish using net griller with stove fire, then halfway smear the fish with unagi kabayaki sauce using brush. Repeat this step 2-3 times
3. Arrange the fish to the plate while it is stil hot, then add some leek and cherry tomatoes as garnish
Product used
