Mackerel Tatsuta Topped With Grilled Tomato Recipe by cookpad.japan
Cooking Instructions 1 Here are the ingredients (If the fillets are large, cut in half.) 2 Remove the bones. 3 Cut the fillets into bite-sized pieces and place in a bowl. 4 Combine the ginger juice, sake, soy sauce, and curry powder. Rub the marinade into the fish and let it marinate for 20 minutes. 5 Lightly coat the fish with katakuriko. 6 Heat a generous amount of oil in a frying pan and pan-fry. 7 Drain the oil well and transfer to a plate. 8 Cut the tomato into thick, round slices. Prepare the tomatoes while the fish is marinating. 9 Heat the olive oil in a frying pan and cook the tomatoes on both sides over medium heat until browned. 10 Season with the salt and pepper and roughly mash the tomatoes up. (Peel the tomatoes if you don't like the skins.) 11 Combine the tomatoes with the fish and serve It's delicious with grainy mustard. 1 Here are the ingredients (If the fillets are large, cut in half.) 1 Here are the ingredients (If the fillets are large, cut in half.) 2 Remove the bones. 2 Remove the bones. 3 Cut the fillets into bite-sized pieces and place in a bowl. 3 Cut the fillets into bite-sized pieces and place in a bowl. 4 Combine the ginger juice, sake, soy sauce, and curry powder. Rub the marinade into the fish and let it marinate for 20 minutes. 4 Combine the ginger juice, sake, soy sauce, and curry powder. Rub the marinade into the fish and let it marinate for 20 minutes. 5 Lightly coat the fish with katakuriko. 5 Lightly coat the fish with katakuriko. 6 Heat a generous amount of oil in a frying pan and pan-fry. 6 Heat a generous amount of oil in a frying pan and pan-fry. 7 Drain the oil well and transfer to a plate. 7 Drain the oil well and transfer to a plate. 8 Cut the tomato into thick, round slices. Prepare the tomatoes while the fish is marinating. 8 Cut the tomato into thick, round slices. Prepare the tomatoes while the fish is marinating. 9 Heat the olive oil in a frying pan and cook the tomatoes on both sides over medium heat until browned. 9 Heat the olive oil in a frying pan and cook the tomatoes on both sides over medium heat until browned. 10 Season with the salt and pepper and roughly mash the tomatoes up. (Peel the tomatoes if you don't like the skins.) 10 Season with the salt and pepper and roughly mash the tomatoes up. (Peel the tomatoes if you don't like the skins.) 11 Combine the tomatoes with the fish and serve It's delicious with grainy mustard. 11 Combine the tomatoes with the fish and serve It's delicious with grainy mustard. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Mozarella Sticks Butter Chicken Not Your Ordinary Peanut Butter Chocolate Chip Cookies Spicy Ranch Dip/Dressing Microwave Brownies Mozarella Sticks Butter Chicken Not Your Ordinary Peanut Butter Chocolate Chip Cookies Spicy Ranch Dip/Dressing Microwave Brownies Basic Grilled Eggplant ~ Kyoto "Obanzai" Style Jerk Chicken on the Barbecue Pad Gra Prao Pizza Classic meatloaf. Halloumi Cheese & Chorizo Salad Waffles Ham and Shiso Gyoza Skin Wraps Chewy Chocolate Chip Cookies Hakata-Style Gyoza Made with Yakisoba Best beef and noodles Basic Grilled Eggplant ~ Kyoto "Obanzai" Style Jerk Chicken on the Barbecue Pad Gra Prao Pizza Classic meatloaf. Halloumi Cheese & Chorizo Salad Waffles Ham and Shiso Gyoza Skin Wraps Chewy Chocolate Chip Cookies Hakata-Style Gyoza Made with Yakisoba Best beef and noodles