Recipe of Ultimate Horse Mackerel Grill with Ume-Shiso Sauce

Horse Mackerel Grill with Ume-Shiso Sauce Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Horse mackerel in shiso rice is fantastic combination. Shiso Ume Sauce (Perilla Leaf and Pickled Plum Sauce).

Here is the best “Horse Mackerel Grill with Ume-Shiso Sauce” recipe we have found until now. This is gonna really delicious.

Ingredients of Horse Mackerel Grill with Ume-Shiso Sauce

1. Prepare 3 of Horse mackerel.
2. Prepare 6 of Shiso leaves.
3. You need 1 of Umeboshi.
4. You need 2 tbsp of Soy sauce.
5. Prepare 2 tbsp of Mirin.
6. Take 2 tsp of Sugar.
7. It’s 1 tbsp of Sake.
8. Take 1 of Katakuriko.

Put in the shiso leaves and myoga ginger but leave a part of them for garnish.Drop in the Japanese horse mackerel.A wide variety of seafood horse mackerel options are available to you, such as part, variety, and certification.Grilled mackerel fillets spelled the cauliflower, trout eggs divine recipe of FrenchieOn dine chez Nanou.

Horse Mackerel Grill with Ume-Shiso Sauce instructions

1. Fillet the fish into three sections (two fillets and the middle bone section), and sprinkle on some salt and a little sake (not listed)..
2. Combine the soy sauce, mirin, sugar and sake, and mix the beaten umeboshi and shredded shiso leaves. Set some shiso aside for decoration..
3. Wipe the moisture from the fish fillets and coat them in katakuriko. Cook it in a frying pan until both sides are done. Add the sauce and let the flavours blend. It's done when the sauce has thickened..

When a grill basket is fully heated, grill the horse mackerel at medium heat.When the skin side gets evenly brown, flip it over.Grill the flesh side until lightly brown.

Fried Horse Mackerel With Tomato RiceFood From Portugal. olive oil, tomatoes, medium onion Korean Grilled MackerelEating Well. reduced sodium soy sauce, canola oil, mackerel, fresh.Saba Shioyaki is grilled mackerel with salt, and it is a very common everyday kind of seafood dish in Japan.Because we used a frying pan instead of using a fish grill, it is easy to clean too.By covering the pan with aluminum foil, the only thing you do after cooking is throw away the foil.If overcooked it's dry and mealy; oily fish such as mackerel are better just undercooked and indeed make a fine sashimi," says Luke Burgess. "Shiso leaves can be found at Japanese grocers or could be swapped for another herb, such as parsley or.