Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, mackerel tatsuta topped with grilled tomato. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
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Mackerel Tatsuta Topped with Grilled Tomato is one of the most well liked of current trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Mackerel Tatsuta Topped with Grilled Tomato is something that I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few components. You can cook mackerel tatsuta topped with grilled tomato using 13 ingredients and 11 steps. Here is how you cook it.
The ingredients needed to make Mackerel Tatsuta Topped with Grilled Tomato:
- Prepare Mackerel fillets
- Prepare Tomato
- Get Katakuriko
- Prepare Vegetable oil
- Get Salt and pepper
- Prepare Olive oil
- Get Seasonings for the mackerel
- Take Juice from grated ginger
- Prepare Sake
- Get Soy sauce
- Get Curry powder
- Take Optional
- Make ready Grain mustard
Mackerel is a flavorful, firm-fleshed fish that is easy to cook, low in fat and full of nutrients. There are many ways to adapt this popular seafood to your tastes. Make mackerel in the oven by baking it. Spray a roasting pan or baking dish with cooking spray.
Instructions to make Mackerel Tatsuta Topped with Grilled Tomato:
- Here are the ingredients (If the fillets are large, cut in half.)
- Remove the bones.
- Cut the fillets into bite-sized pieces and place in a bowl.
- Combine the ginger juice, sake, soy sauce, and curry powder. Rub the marinade into the fish and let it marinate for 20 minutes.
- Lightly coat the fish with katakuriko.
- Heat a generous amount of oil in a frying pan and pan-fry.
- Drain the oil well and transfer to a plate.
- Cut the tomato into thick, round slices. Prepare the tomatoes while the fish is marinating.
- Heat the olive oil in a frying pan and cook the tomatoes on both sides over medium heat until browned.
- Season with the salt and pepper and roughly mash the tomatoes up. (Peel the tomatoes if you don't like the skins.)
- Combine the tomatoes with the fish and serve It's delicious with grainy mustard.
Arrange mackerel fillets skin side down and. Heat the grill (or stovetop grill pan) to high heat. Whisk together the olive oil and vinegar and lightly dunk the eggplant slices so each is moist with the oil. Remove the slices, top with the tomato mixture, and serve! Recipe Notes. * Baby eggplants, or the long skinny Asian eggplants, are best, but.
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