Herb Grilled Horse Mackerel 151kcal / per person

recipes

category SeafoodSee the Related Food Category Page
recipe number 21066
cooking time 20 minutes
comment Herb grilled dishes call for herbs or aromatic vegetables. Typical Japanese herbs and aromatic vegetables are leek, ginger, green perilla leaf, mitsuba and myoga. They are fragrant and help boost appetite.
image Marinate the horse mackerel in a mixture of sake, soy sauce and aromatic vegetables, and then grill until fragrant. The aromatic vegetables are appetizing.
Horse mackerel fillet (net) 200 g
Shiro-negi (white part of a Japanese leek) 12 g
(A) Green onion, chopped 1 tbsp
(A) Parsley, finely chopped 1 tbsp
(A) Ginger, finely chopped 1/2 tbsp
Soy sauce 3 and 1/3 tbsp
Sake 4 tbsp
Shiso (green perilla) 2 leaves
Lemon 1/4
Oil 1 tsp

Make a slit in the center of the skin of the horse mackerel. Cut the outer part of the leek into julienne strips (sen-giri) and immerse in water. Drain. Finely chop the core of the leek.

In a bowl, combine the soy sauce, the sake, the chopped leek, and the (A) ingredients. Add the horse mackerel to the bowl and marinate for about 3 minutes.

Cut the lemon into wedges (kushigata-giri). Cut the green perilla leaves into chiffonade strips (sen-giri). Pat the fish dry with a paper towel.

First, grill the fish skin-side down in the oil in a non-stick frying pan. Cover the fish with a drop-lid. Halfway through cooking, flip it over. When the both sides are cooked, place the fish on a plate. Top with the julienned leek and the green perilla leaves. Garnish with the lemon.

technique Start grilling the horse mackerel on the skin side carefully so as not to burn.
  1. Make a slit in the center of the skin of the horse mackerel. Cut the outer part of the leek into julienne strips (sen-giri) and immerse in water. Drain. Finely chop the core of the leek.
  2. In a bowl, combine the soy sauce, the sake, the chopped leek, and the (A) ingredients. Add the horse mackerel to the bowl and marinate for about 3 minutes.
  3. Cut the lemon into wedges (kushigata-giri). Cut the green perilla leaves into chiffonade strips (sen-giri). Pat the fish dry with a paper towel.
  4. First, grill the fish skin-side down in the oil in a non-stick frying pan. Cover the fish with a drop-lid. Halfway through cooking, flip it over. When the both sides are cooked, place the fish on a plate. Top with the julienned leek and the green perilla leaves. Garnish with the lemon.