Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to make a special dish, mackerel & hakusai (napa cabbage). One of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Mackerel & Hakusai (napa cabbage) is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Mackerel & Hakusai (napa cabbage) is something that I’ve loved my whole life.
Mackerel is a common name applied to a number of different species of pelagic fish, mostly from the family Scombridae. They are found in both temperate and tropical seas, mostly living along the coast or offshore in the oceanic environment. Mackerel species typically have vertical stripes on their backs and deeply forked tails.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mackerel & hakusai (napa cabbage) using 13 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Mackerel & Hakusai (napa cabbage):
- Get napa cabbage leaves (cut them into 2 cm crosswise)
- Take carrot (cut into thin sticks, 3 cm long)
- Get chinese chives (cut into 3 cm long)
- Take mackerel fillet (cut into bite sized pieces)
- Get grated ginger
- Prepare Broth*:
- Prepare *dashi
- Make ready *sugar
- Prepare *mirin
- Make ready *soy sauce
- Get potato starch (dissolved in 1 tbsp water)
- Prepare sesame oil
- Take salt & pepper
From a grilled mackerel with lardo, avocado and jalapeño on toast to a Spanish mackerel escabèche, here are some of our favorite dishes features the white fish. Canned mackerel has a flavor that's milder than sardines or anchovies, while still possessing plenty of savory umami goodness. And since mackerel is a fattier fish than tuna, it turns especially. They came out moist & flaky and very delicious.
Steps 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.
Mackerel is a flavorful, firm-fleshed fish that is easy to cook, low in fat and full of nutrients. There are many ways to adapt this popular seafood to your tastes. Keep a few tips for how to cook mackerel in mind to get the most flavor. Additionally, mackerel is a complete source of protein, which means the fish includes sufficient quantities of all nine essential amino acids (). Mackerel definition is - a scombroid fish (Scomber scombrus of the family Scombridae) of the North Atlantic that is green above with dark blue bars and silvery below and is a commercially important food fish.
So that’s going to wrap this up for this exceptional food mackerel & hakusai (napa cabbage) recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
