Hello everybody, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, mackerel & hakusai (napa cabbage). It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Mackerel & Hakusai (napa cabbage) is one of the most favored of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Mackerel & Hakusai (napa cabbage) is something that I have loved my whole life.
Mackerel is an important food fish that is consumed worldwide. The flesh of mackerel spoils quickly, especially in the tropics, and can cause scombroid food poisoning. Mackerel is one of the healthiest foods you can eat.
To begin with this particular recipe, we must prepare a few components. You can have mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Take 3-4 napa cabbage leaves (cut them into 2 cm crosswise)
- Get 1/3 carrot (cut into thin sticks, 3 cm long)
- Prepare 30 g chinese chives (cut into 3 cm long)
- Take 1 mackerel fillet (cut into bite sized pieces)
- Make ready 1 tbsp grated ginger
- Take Broth*:
- Get 200 cc *dashi
- Prepare 1 tbsp *sugar
- Take 2 tbsp *mirin
- Prepare 1 1/2 tbsp *soy sauce
- Make ready 1 tbsp potato starch (dissolved in 1 tbsp water)
- Get 1 tbsp sesame oil
- Prepare salt & pepper
Fresh mackerel is always a winner and grilling gives a deliciously charred quality. Pickled beetroot wedges add an extra tang in this party-perfect, budget-savvy starter. Try our delicious recipes for mackerel with salad, potatoes and toast. Mackerel, any of a number of swift-moving, streamlined food and sport fishes found in temperate and tropical seas around the world, allied to tunas in the family Scombridae (order Perciformes).
Instructions to make Mackerel & Hakusai (napa cabbage):
- Drain the water off the mackerel fillet well. Sprinkle them with salt and pepper.
- Heat the oil in a pan over medium heat, stir fry napa cabbage stem-first and carrot. Add the Broth ingredients, bring to a simmer.
- Add the mackerel and simmer for about 5 mins with a lid.
- Add the napa cabbage leaves, chinese chives and keep simmering for about 2~3 mins. Add grated ginger, stir once.
- Add dissolved mixture of potato starch and water, and stir well to thicken the broth with them.
These fish are typically found near. Mackerel is a flavorful, firm-fleshed fish that is easy to cook, low in fat and full of nutrients. Keep a few tips for how to cook mackerel in mind to get the most flavor. Middle English, from Old French maquerel. Further origin unknown. mackerel (plural mackerel or mackerels).
So that is going to wrap this up for this special food mackerel & hakusai (napa cabbage) recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
