Confit de Aji

Aji is one of the most common and inexpensive fish that Japanese eat regularly at home.  I don't think this is popular among hong kong people but it's very tasty fish.

I marinated with salt first and cooked with plenty of oil with garlic and one chili pepper.  The result is similar to oil sardines.  In this way you can keep the fish for few days and very nice to make salade nicoise or toss with spaghetti and with rice as well.

「鯵のコンフィ」塩をして一晩置いた新鮮な鯵をオイルで煮てオイルサーディンの鯵版を作った。鯵は手のひらサイズだが、子を持っていてとてもふっくらしていた。ニンニク数かけと鷹の爪を加えてじっくり両面を煮る。

このまま冷蔵庫で数日は持つ。大根おろしと一緒に醤油をたらしてご飯の上にのせて頂いたり、パスタに和えたりして楽しんだ。