Our neighborhood supermarket is having a promotion for shishamo at RM10.90 for a pack, so I've been stocking up quite a bit of them. I love shishamo. It's the only fish that I can wallop the entire fish, including the head, tail, and bones, and have zero waste.
One easy way to cook shishamo is by grilling them on parchment paper on a frying pan. Sherilyn cooked shishamo using this method twice. It's not 100% oil splatter-free but just not as bad. She uses a splatter screen to block the oil from splattering out.
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| The shishamo can be lightly seasoned with a pinch of salt but Sherilyn made her own teriyaki sauce for the fish and squeezed in some lemon juice. |
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| So delish! Not exactly crispy but it's good enough. I can chomp down the entire plate all by myself but of course, I didn't do it. I used to stuff myself with grilled shishamo during our weekly Japanese lunch buffets yonks ago at PJ Hilton and Sheraton Subang. How I miss those days but I have a much smaller appetite and tummy now than I was 20 years ago. I wouldn't want to splurge RM200 on a buffet lunch that I can't get a bang out of my buck, would you? 😁 |
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