Hey everyone, it is Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, quick mackerel nanban without deep-frying. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Quick Mackerel Nanban without Deep-Frying is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Quick Mackerel Nanban without Deep-Frying is something which I’ve loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can have quick mackerel nanban without deep-frying using 11 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Quick Mackerel Nanban without Deep-Frying:
- Make ready cuts Horse mackerel
- Prepare Salt and pepper
- Prepare Plain flour
- Prepare Olive oil
- Prepare Onion
- Get Red bell pepper
- Take Carrot
- Make ready ★ Sugar
- Prepare ★ Japanese dashi powder
- Make ready ★ Water
- Prepare ★ Ponzu
Steps to make Quick Mackerel Nanban without Deep-Frying:
- Sprinkle the mackerel with salt (not listed in the ingredients), let sit for 5 minutes, rinse under cold water, then thoroughly blot off excess moisture with a paper towel. Season with salt and pepper, then coat in flour.
- Remove the seeds from the red bell pepper, thinly slice lengthwise, then microwave (800 W) for 1 minute. Thinly slice the onion and julienne the carrot.
- In a bowl, combine the ★ ingredients and add the vegetables from Step 2.
- In a frying pan, heat the olive oil over medium heat. Arrange the mackerel in the pan, cover with a lid, then fry both sides until golden brown.
- Transfer the fish to a serving dish, pour the sauce over it, then serve.
So that’s going to wrap it up with this special food quick mackerel nanban without deep-frying recipe. Thank you very much for reading. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
