Discover the delightful simplicity of Bonito Cooked in Oil, an exquisite dish that celebrates the flavors of the sea. This traditional recipe highlights the tender bonito fillets, gently cooked in a light brine and then infused with a blend of sunflower and olive oil. The result is a delicately flavored fish that’s perfect for enjoying on its own or as a remarkable addition to your favorite salads. With its ease of preparation, it’s a dish that anyone can master in their own kitchen.
Perfect for light meals or sharing with friends, this bonito recipe is not just a meal but a gateway to a coastal dining experience. Whether you’re looking to impress guests with an elegant dish or simply want to indulge yourself with a comforting meal, Bonito Cooked in Oil is the way to go. Enjoy it chilled, and savor the fresh, oceanic essence that each bite provides. Bring a taste of seafood sophistication to your table with this easy and delicious recipe!
- In a large saucepan, heat 1.25 liters of water with 50 grams of coarse salt until it reaches a boil.
- Once the water is boiling, reduce the heat and gently add 500 grams of bonito fillets cut into 5 cm chunks. Cook them for 3 minutes.
- Remove the saucepan from heat and let the bonito rest in the hot water for 30 minutes. After that, drain the fish and carefully clean it by removing the skin, bones, and any coagulated blood.
- Pat the bonito pieces dry with a cloth and place them in a bowl. Pour in three-quarters sunflower oil and one-quarter virgin olive oil over the bonito to cover them, enhancing their flavor.
- Since the bonito isn’t preserved in a jar, you can store it in the refrigerator for up to 5 days. Enjoy it as a main dish or as a delightful addition to salads!
