Steps

1. Fillet one saury fish, remove any small bones, season with salt, and cut into 2cm pieces. Peel 20 ginkgo nuts.
   🕒 00:54
2. Place the ginkgo nuts in a dry frying pan and toast until fragrant. This technique brings out the natural aroma of the ginkgo nuts.
   🕒 01:19
3. Heat half of the 3 tbsp olive oil in a separate frying pan. Place the saury skin-side down and start searing. Once a nice brown crust forms, remove from heat and flip the fish. Searing the skin well brings out the saury's umami and fragrance, while avoiding too much handling prevents the fish from breaking apart.
   🕒 02:12
4. Bring a pot of water to a boil, add salt (amount not specified), and start cooking 160g spaghetti.
   🕒 02:29
5. Add the remaining olive oil to the frying pan from Step 3. Add finely minced 1 clove garlic and 1 red chili pepper and cook until fragrant. Cook over low heat to slowly draw out the aroma without burning the garlic.
   🕒 03:56
6. Once the garlic starts to color, add 50ml white wine and cook off the alcohol.
   🕒 04:26
7. When the pasta is cooked, drain it, reserving a small amount of the pasta water.
   🕒 07:07
8. Add the toasted ginkgo nuts from Step 2, the seared saury from Step 3, the cooked spaghetti, and a little of the reserved pasta cooking water to the frying pan from Step 6.
   🕒 07:08
9. Tear Italian parsley (to taste) with your hands and add it to the pan. Mix everything together.
   🕒 07:49
10. Season with salt and pepper (to taste). Drizzle in a little more olive oil and mix gently. The combination of saury fat, pasta water, and olive oil will emulsify, coating everything with delicious flavor.
    🕒 08:02
11. Plate the pasta and finish with a squeeze of lemon zest and juice (a little) for a burst of flavor.
    🕒 09:05