JAPANESE BROILED MACKEREL (OR SALMON OR TUNA)
Make and share this Japanese Broiled Mackerel (Or Salmon or Tuna) recipe from Food.com.
Provided by sofie-a-toast
Categories Japanese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Rinse fillets and pat dry with paper towels.
- In a medium bowl, mix the soy sauce, mirin, sugar, and ginger. Place fillets in marinade and let stand for at least 20 minutes and up to overnight (cover properly for food safety).
- Preheat your oven's broiler and broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5-8 minutes. Serve with a lemon slice or long white radish slices as a garnish.
Nutrition Facts : Calories 260.4, Fat 15.6, SaturatedFat 3.6, Cholesterol 78.4, Sodium 1197.2, Carbohydrate 5.2, Fiber 0.2, Sugar 3.7, Protein 22.8
JAPANESE BROILED MACKEREL
Japanese marinade sauce gives a lovely taste and texture to broiled mackerel. Yellow tail, tuna or salmon are also good for this recipe. Easy, exotic!
Provided by Jana Marko
Categories World Cuisine Recipes Asian Japanese
Time 28m
Yield 4
Number Of Ingredients 5
Steps:
- Rinse fillets, and pat dry with paper towels. In a medium bowl, mix together the soy sauce, mirin, sugar and fresh ginger. Place fillets into the marinade, and let stand for at least 20 minutes.
- Preheat your ovens broiler, or an outdoor grill for high heat. Broil the fillets, basting occasionally, until the fish flakes easily with a fork, about 5 to 8 minutes. Serve with a lemon slice or long white radish slice as a garnish.
Nutrition Facts : Calories 234.2 calories, Carbohydrate 9.2 g, Cholesterol 53.4 mg, Fat 9 g, Fiber 0.1 g, Protein 23.9 g, SaturatedFat 2.6 g, Sodium 999.7 mg, Sugar 8.1 g
BROILED MACKEREL WITH GINGER AND GARLIC
Categories Fish Garlic Ginger Broil Quick & Easy Low/No Sugar Healthy Gourmet
Yield Makes 4 servings
Number Of Ingredients 10
Steps:
- Put fillets, skin sides down, in a lightly oiled large shallow baking pan. Stir together ginger, garlic, lime juice, oil, salt, chili powder, and turmeric in a small bowl until combined well, then rub onto mackerel flesh and marinate 10 minutes.
- Preheat broiler. Broil mackerel 5 to 6 inches from heat, without turning, until cooked through and lightly browned, 7 to 8 minutes. Transfer to plates with 2 spatulas and top with cilantro.
BROILED MACKEREL FILLETS WITH TOMATO-CAPER SAUCE
Provided by Pierre Franey
Categories dinner, main course
Time 15m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the broiler to high.
- Place the mackerel fillets on a flat dish and sprinkle them with salt and pepper. Brush the fillets with 2 tablespoons of the olive oil and sprinkle the thyme evenly over the fillets. Set aside.
- Place the tomatoes in boiling water for about 10 seconds. Drain and pull away the skin. Cut away the core and discard. Cut the tomatoes crosswise and then cut into small cubes. Set aside.
- Heat the remaining oil in a saucepan over medium-high heat. Add the onion and cook, stirring, until wilted. Add the garlic, turmeric, capers, lemon juice and rind, tomatoes, cayenne, salt and pepper. Cook, stirring, 3 minutes. Set aside and keep warm.
- Place the mackerel fillets skin side up under the broiler and cook about 3 minutes. Carefully flip the fillets and cook another 3 to 4 minutes until the fish is cooked through.
- Transfer the fillets to a warm serving plate and spoon equal portions of the tomato-caper sauce over them. Sprinkle with parsley and serve immediately.
Nutrition Facts : @context http, Calories 503, UnsaturatedFat 26 grams, Carbohydrate 8 grams, Fat 38 grams, Fiber 3 grams, Protein 33 grams, SaturatedFat 8 grams, Sodium 677 milligrams, Sugar 2 grams, TransFat 0 grams
SALT-BROILED MACKEREL
Provided by Mark Bittman
Time 45m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Slash the skin side of the fish about 1/4-inch deep, at 1-inch intervals. Put it on a rack set over a sink or bowl and sprinkle liberally with salt on both sides (you should use at least 1 teaspoon per side for each fillet). Let rest for 30 minutes.
- Heat the broiler, with the heat source within 4 inches of the broiling rack. Put a grate or rack on a sturdy pan (lined with aluminum foil, if you like, to ease cleanup) and heat it for about 5 minutes. Rinse the fillets and pat them dry.
- When the pan is hot, put the fillets on the rack, skin side up. Broil, carefully turning once about 3/4 of the way through cooking, until the fish is opaque and the tip of a knife flakes the thickest part easily, no more than 10 minutes. Carefully remove the fillets with a spatula and serve, skin side up, with lemon wedges and soy sauce.
Nutrition Facts : @context http, Calories 1279, UnsaturatedFat 55 grams, Fat 87 grams, Protein 116 grams, SaturatedFat 20 grams, Sodium 1450 milligrams
GODEUNGEO JORIM (KOREAN BRAISED MACKEREL WITH RADISH)
Godeungeo (mackerel) has a very special place in my heart, having eaten it every which way imaginable - pan-fried, grilled, braised, canned, and smoked during my days in Seoul. Serve with rice and other side dishes.
Provided by mykoreaneats
Categories World Cuisine Recipes Asian Korean
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Combine red chile pepper, green chile pepper, cooking wine, gochugaru, gochujang, soy sauce, brown sugar, garlic, and ginger in a small bowl; mix well to make sauce.
- Place water and daikon radish in a large pot. Bring to a boil; cook until radish is tender, about 5 minutes.
- Stir mackerel pieces into the pot. Pour sauce over the mackerel. Cook over high heat, occasionally spooning sauce over mackerel but not stirring the mixture, until cooking liquid has reduced by half, about 10 minutes. Reduce heat and simmer, partially covered, until sauce thickens, about 15 minutes.
- Garnish mackerel with green onions.
Nutrition Facts : Calories 178.2 calories, Carbohydrate 13.9 g, Cholesterol 31.6 mg, Fat 7.7 g, Fiber 3.5 g, Protein 13.4 g, SaturatedFat 0.9 g, Sodium 775.7 mg, Sugar 7.2 g
SWEET-AND-SPICY BROILED MACKEREL OR OTHER FILLETS
Steps:
- Preheat the broiler; adjust the rack so that it is about 4 inches from the heat source. (These can also be grilled, but you'll need a basket, because they'll stick if grilled directly on the grate.) Combine the go chu jang, soy sauce, mirin, garlic, and sesame oil and rub this mixture all over the fish, but primarily on the flesh side. Place skin side down in a broiling pan, preferably nonstick or lined with lightly oiled foil (you can use more sesame oil for this).
- Broil until the top is brown and bubbly, less than 10 minutes. If the fish is not cooked through (a thin-bladed knife will pierce its thickest part easily), move it to the oven for a couple of minutes or lower the broiling rack a couple of inches. Serve immediately, garnished with the sesame seeds and scallion.
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