Recipe of Award-winning Mackerel Tatsuta Topped with Grilled Tomato
Hey everyone, hope you are having an amazing day today. Today, I'm gonna show you how to prepare a distinctive dish, How to Make Award-winning Mackerel Tatsuta Topped with Grilled Tomato. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Mackerel Tatsuta Topped with Grilled Tomato, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mackerel Tatsuta Topped with Grilled Tomato delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mackerel Tatsuta Topped with Grilled Tomato is 3 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to prepare a few ingredients. You can have Mackerel Tatsuta Topped with Grilled Tomato using 13 ingredients and 11 steps. Here is how you cook that.
I made fried Tatsuda-style fish taste lighter and more delicious by adding tomatoes.
The tomatoes are made even sweeter to grilling. (Cook the tomatoes for about 6~7 minutes, depending on how ripe they are.) When mashing the tomatoes, don't mash them up so much that they turn into sauce. Recipe by abichi
Ingredients and spices that need to be Prepare to make Mackerel Tatsuta Topped with Grilled Tomato:
- 2 fillets Mackerel fillets
- 1 Tomato
- 1 Katakuriko
- 1 Vegetable oil
- 1 Salt and pepper
- 1 tbsp Olive oil
- Seasonings for the mackerel
- 1 tsp Juice from grated ginger
- 2 tsp Sake
- 2 tsp Soy sauce
- 1/2 tsp Curry powder
- Optional
- 1 Grain mustard
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.
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