Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, horse mackerel kabayaki. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Horse Mackerel Kabayaki is one of the most popular of current trending meals on earth. It’s enjoyed by millions daily. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Horse Mackerel Kabayaki is something that I’ve loved my entire life.
Great recipe for Horse Mackerel Kabayaki. I found this dish in an old cooking book I found in the shed in my parents' house. I made it as soon as I came back to my place.
To get started with this recipe, we must prepare a few components. You can cook horse mackerel kabayaki using 3 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Horse Mackerel Kabayaki:
- Prepare 2 Horse mackerel (filleted)
- Get 2 tbsp Plain flour
- Make ready 1 tbsp for sake, 2 tablespoons each for soy sauce and mirin ☆Sake / soy sauce / mirin
Brown both sides of the horse mackerel really well. The sauce will burn if you thicken it too muc. Horse mackerel is typically eaten during the summer in Japan to provide stamina for the heat. This dish is served nanbanzuke style, which is deep fried or roasted fish which is served with a spicy vinegar and soy sauce flavoured marinade.
Steps to make Horse Mackerel Kabayaki:
- Touch the middle of the horse mackerel fillets to find bones, and remove them. Cut each fillet in half.
- Cut off the scute (a hard spiny part) on the skin by sliding a knife diagonally from the tail end.
- Coat the fillets with the plain flour. Combine the ☆ seasonings.
- Heat vegetable oil in a frying pan, and cook the horse mackerel over medium heat from the meat side first.
- When browned, flip them over, and cook the skin side until brown.
- When the skin side is done, leave the fillets as they are, and pour the ☆ mixture into the frying pan.
- When the sauce starts to thicken, shake the frying pan to coat the horse mackerel with the sauce.
- Keep reducing it until there is little sauce left in the frying pan. Turn off the heat and they are ready to serve.
- Serve on a plate, and garnish with chopped scallions.
Originally influenced by the spicy cuisine of the western Spaniards and Portuguese, nanban dishes are now associated with spicy sauces and perfect for the. The Atlantic horse mackerel (Trachurus trachurus), also known as the European horse mackerel or common scad, is a species of jack mackerel in the family Carangidae, the jacks, pompanos and trevallies. It is found in the eastern Atlantic Ocean off Europe and Africa and into the south-eastern Indian Ocean. It is an important species in commercial fisheries and is listed as a Vulnerable species. Like the sea bass, it can be caught at any given time, month, or season.
So that’s going to wrap this up for this exceptional food horse mackerel kabayaki recipe. Thanks so much for your time. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
