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Chinese-style mackerel with miso sauce / JAPANESE HOME COOKING

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FALL "SABA," or mackerel, is now in season. The fish tastes superb grilled or cooked with miso, but let's try a Chinese-style dish for a change. Although blue-skinned fish such as mackerel and sardines can have a fishy odor, "if you follow proper procedures when preparing, the fish will become extra tasty," says Tomoshige Ichikawa, chef and restaurant owner.
photo
(Mackerel flavored with a miso sauce)

INGREDIENTS
(serves four)

* 2 mackerel fillets (250 grams)
* 5 grams garlic
* 10 grams ginger
* 4 stalks of green onion ("banno negi")
* Basic seasoning for mackerel (2 tsp sake, bit of pepper)
* "Katakuriko" starch
* Seasoning (1 Tbsp each of sake, vinegar, oyster sauce; 1 tsp each of soy sauce, sugar, "inaka-miso"; 250 cc water)
* 5 Tbsp cooking oil
* 1 tsp sesame oil

METHOD

Remove backbone from mackerel and cut in half crosswise. Pull out other bones along the "chiai," or red meat, and cut into widths of 3 to 4 cm.

Mix 1 Tbsp sake, 2 tsp salt and 100 ml milk (not listed above) in a bowl and soak mackerel for 30 minutes.

Chop green onion in 5 cm lengths. Finely chop garlic and cut ginger into thin strips. Mix seasoning.

Wash mackerel and pat dry. Mix with the basic seasoning and thinly coat the pieces with starch.

Pour 3 Tbsp of cooking oil in a frying pan, turn on heat and add the fish. Cook over medium heat until both sides turn golden. Place on paper towels to drain oil.

Throw away the oil in the pan and add 1 Tbsp new cooking oil. Briefly stir-fry the green onion over medium heat and remove from the pan.

Add 1 Tbsp cooking oil and stir-fry garlic and ginger until aroma rises. Add seasoning and mackerel. Cook over low heat for 1 to 2 minutes while occasionally shaking the pan until the sauce thickens. Once the mackerel takes on a glaze, add green onion and sesame oil for flavor.

By JS on Dec 20, 2010
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上記広告は1ヶ月以上更新のないブログに表示されています。新しい記事を書くことで広告を消せます。