Komochi Shishamo (Smelt Fish with Many Eggs)
Author: 
Recipe type: Appetizer, Main
Cuisine: Japanese
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 8 fresh komochi shishamo (smelt with roe)
  • Soy sauce
  • Grated daikon (Japanese radish)
  • Cooking spray
Instructions
  1. Rinse gently with water. Pat dry with paper towel.
  2. Spray canola oil on grill pan.
  3. Over medium high heat, gently grill fish on each side about 4 to 5 minutes until browned (or crisped) to preference. When turning the fish over, be very careful as the fish are delicate and can easily break apart.
  4. Grate Japanese radish (daikon) and serve this along with soy sauce with the shishamo.
Recipe by Bebe Love Okazu at https://bebeloveokazu.com/2013/05/21/komochi-shishamo-smelt-fish-with-many-eggs/