Baked Shishamo Fish Recipe

The shishamo fish comes from Japan and they have large abdomens full of roes. The bones of the shishamo are very soft so we can eat up the whole fish including the head and tail. There are two types of frozen shishamo sold in the markets, salted and unsalted. Do not add salt before baking, if the salted one is used. The fresh fish is the better choice off course.




12 shishamo fish

1 tablespoon lime or lemon juice

1 tablespoon light soy sauce

1 stalk cilantro, minced

A pinch of salt



  1. Choose the shishamo fish that carries more eggs in their abdomen as the delicacy is in the roes

  2. Rinse and clean the fish, then pad dry.

  3. Sprinkle the fish with salt, then use your hand to rub them evenly.

  4. Preheat the oven up to 200 ˇăC.

  5. Place a piece of banana leaf or aluminum foil on a flat platter then grease the leaf or foil with oil.

  6. Line the shishamo on top of the leaf or foil. Baked at 200 ˇăC for 12 minutes or until the fish is golden brown.

  7. Remove to plate, sprinkle with lemon juice and light soy sauce.

  8. Garnish with cilantro and serve hot.

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