Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, horse mackerel à la meunière with ume-shiso seasoning. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Great recipe for Horse Mackerel à la Meunière with Ume-Shiso Seasoning. This is the fish recipe that is winning over my husband's meat-loving appetite. I thought of this recipe because it's a satisfying combination of fried and simmered fish.
Horse Mackerel à la Meunière with Ume-Shiso Seasoning is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Horse Mackerel à la Meunière with Ume-Shiso Seasoning is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have horse mackerel à la meunière with ume-shiso seasoning using 8 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Horse Mackerel à la Meunière with Ume-Shiso Seasoning:
- Make ready 2 Horse mackerel
- Make ready 1 dash Katakuriko
- Make ready 1 dash Salt
- Take 1 dash Pepper
- Prepare 1 Umeboshi
- Prepare 50 ml Sake
- Take 1 tbsp Soy sauce
- Take 3 leaves Shiso leaves
See great recipes for Flounder filet "Meuniere", Chicken meuniere too! Perilla frutescens var. crispa, also known by its Japanese name shiso, is a cultigen of Perilla frutescens, a herb in the mint family Lamiaceae. It is native to the mountainous regions of China and India, but is now found worldwide. The plant occurs in several forms, as defined by the characteristics of their leaves, including red, green, bicolor, and ruffled.
Instructions to make Horse Mackerel à la Meunière with Ume-Shiso Seasoning:
- Remove the pit from the umeboshi, and use a knife to mince into a paste. Stir with sake and set aside. Slice the shiso into thin strips. Fillet the fish and place skin-side up. Season with salt and pepper; flatten and dust with katakuriko.
- Heat vegetable oil (not listed) in a frying pan. Fry both sides over medium heat, then remove from the pan.
- Use a paper towel to wipe the frying pan clean. Heat the umeboshi-sake mixture until the alcohol evaporates, then add the soy sauce.
- Return the fish to the frying pan and baste with the sauce, garnish with the shiso leaves, and it's done.
Sourced from high plateau of the Uco Valley in Mendoza, Argentina. A refreshing and persistent palate of lychee, mango and. Eat cold cooked meat with brown bread, butter and mayonnaise. Steam to make a bisque (shellfish soup), or grill or deep-fry newly moulted crabs to eat à la meunière. Lamproie (à la bordelaise): lamprey eel, ocean fish that swim into rivers along the Atlantic in springtime (hearty stew of lamprey eel and leeks in red wine).
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