Hello everybody, it is Jim, welcome to my recipe page. Today, we’re going to prepare a special dish, mackerel & hakusai (napa cabbage). It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Mackerel is an important food fish that is consumed worldwide. The flesh of mackerel spoils quickly, especially in the tropics. Mackerel is a common name for various swift-moving, marine fish of the Scrombidae family of the Perciformes order, with the exception of the similar, but deeper-bodied tunas (tribe Thunnini) and the bonitos (tribe Sardini) that are also part of the same family.
Mackerel & Hakusai (napa cabbage) is one of the most favored of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Mackerel & Hakusai (napa cabbage) is something that I have loved my whole life. They are fine and they look fantastic.
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 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)
- Make ready 30 g chinese chives (cut into 3 cm long)
- Prepare 1 mackerel fillet (cut into bite sized pieces)
- Get 1 tbsp grated ginger
- Prepare Broth*:
- Make ready 200 cc *dashi
- Make ready 1 tbsp *sugar
- Make ready 2 tbsp *mirin
- Get 1 1/2 tbsp *soy sauce
- Prepare 1 tbsp potato starch (dissolved in 1 tbsp water)
- Prepare 1 tbsp sesame oil
- Prepare salt & pepper
Try our delicious recipes for mackerel with salad, potatoes and toast. Graeme Pullen shows you how to catch Mackerel the Totally Awesome way! Mackerel fishing doesn't have to be difficult, we give you some top tips on the best. These fish are typically found near.
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.
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. Find mackerel fish stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day. Middle English, from Old French maquerel.
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