Mackerel Tatsuta Topped with Grilled Tomato
Mackerel Tatsuta Topped with Grilled Tomato

Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, mackerel tatsuta topped with grilled tomato. It is one of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Great recipe for Mackerel Tatsuta Topped with Grilled Tomato. I made fried Tatsuda-style fish taste lighter and more delicious by adding tomatoes. Roll in the cous-cous to coat top, bottom and sides.

Mackerel Tatsuta Topped with Grilled Tomato is one of the most popular of current trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s enjoyed by millions every day. Mackerel Tatsuta Topped with Grilled Tomato is something that I have loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we must prepare a few components. You can have mackerel tatsuta topped with grilled tomato using 13 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Mackerel Tatsuta Topped with Grilled Tomato:
  1. Get 2 fillets Mackerel fillets
  2. Make ready 1 Tomato
  3. Take 1 Katakuriko
  4. Make ready 1 Vegetable oil
  5. Take 1 Salt and pepper
  6. Get 1 tbsp Olive oil
  7. Make ready Seasonings for the mackerel
  8. Get 1 tsp Juice from grated ginger
  9. Prepare 2 tsp Sake
  10. Make ready 2 tsp Soy sauce
  11. Take 1/2 tsp Curry powder
  12. Make ready Optional
  13. Take 1 Grain mustard

Add the garlic and tomato purée, fry for a few minutes, then add the red wine. Arrange the mackerel fillets in an oval baking dish or ovenproof pan. Whisk together the olive oil, lemon juice, chopped garlic, and diced tomatoes in a mixing bowl. Season with some freshly ground black pepper.

Steps to make Mackerel Tatsuta Topped with Grilled Tomato:
  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.

Spoon the mixture over the fish. Roast radish, new potato & peppered mackerel salad. Grilled mackerel with harissa & coriander couscous. In a bowl mix together the mustard, honey, vinegar and oil. Add the warm potatoes, tomatoes, peas, spring onion and spinach.

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