Recipe of Delicious Horse Mackerel à la Meunière with Ume-Shiso Seasoning

Horse Mackerel à la Meunière with Ume-Shiso Seasoning Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i will make it a little bit tasty.

Great recipe for Horse Mackerel à la Meunière with Ume-Shiso Seasoning. This is the fish recipe that is winning over my husband's meat-loving appetite.

Here is the best “Horse Mackerel à la Meunière with Ume-Shiso Seasoning” recipe we have found until now. This is gonna really delicious.

Ingredients of Horse Mackerel à la Meunière with Ume-Shiso Seasoning

1. Prepare 2 of Horse mackerel.
2. Make ready 1 dash of Katakuriko.
3. Take 1 dash of Salt.
4. Take 1 dash of Pepper.
5. It’s 1 of Umeboshi.
6. Make ready 50 ml of Sake.
7. Make ready 1 tbsp of Soy sauce.
8. Take 3 of leaves Shiso leaves.

I always get excited when they're selling butterflied and dried sardines or horse mackerel.Since the fish will be seasoned with the pickled plum, the modest amounts of seasoning in the recipe are all you need.I recommend a simple taste for this dish.It is native to the mountainous regions of China and India, but is now found worldwide.

Horse Mackerel à la Meunière with Ume-Shiso Seasoning instructions

1. Remove the pit from the umeboshi, and use a knife to mince into a paste. Stir with sake and set aside. Slice the shiso into thin strips. Fillet the fish and place skin-side up. Season with salt and pepper; flatten and dust with katakuriko..
2. Heat vegetable oil (not listed) in a frying pan. Fry both sides over medium heat, then remove from the pan..
3. Use a paper towel to wipe the frying pan clean. Heat the umeboshi-sake mixture until the alcohol evaporates, then add the soy sauce..
4. Return the fish to the frying pan and baste with the sauce, garnish with the shiso leaves, and it's done..

My children remarked in delight that today must be a special day, which means my attempt at the luxurious Jubako cuisine is a success..See recipes for Flounder filet "Meuniere", Chicken meuniere too..I thought of this recipe because it's a satisfying.

The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled.Eat cold cooked meat with brown bread, butter and mayonnaise.Steam to make a bisque (shellfish soup), or grill or deep-fry newly moulted crabs to eat à la meunière.Sourced from high plateau of the Uco Valley in Mendoza, Argentina.A refreshing and persistent palate of lychee, mango and.