Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a special dish, grilled mackerel with tomato, shiso, grated daikon radish, and ponzu sauce. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Grilled Mackerel with Tomato, Shiso, Grated Daikon Radish, and Ponzu Sauce is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. Grilled Mackerel with Tomato, Shiso, Grated Daikon Radish, and Ponzu Sauce is something which I have loved my entire life. They are nice and they look wonderful.
Enjoy this versatile sauce with Enjoy ponzu as a dipping sauce for shabu-shabu or seafood, as a marinade for grilled meats and vegetables or Thank you for your kind words! You don't need a lot, and as you may know daikon (Japanese radish) is huge. Some places will sell smaller cut pieces of daikon which Place a small amount of grated daikon on the plate and pour a little soy sauce on the daikon.
To get started with this particular recipe, we have to prepare a few components. You can cook grilled mackerel with tomato, shiso, grated daikon radish, and ponzu sauce using 5 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Grilled Mackerel with Tomato, Shiso, Grated Daikon Radish, and Ponzu Sauce:
- Take 2 fillets Mackerel (raw or salted)
- Make ready 200 grams Daikon radish
- Take 1 Tomato
- Prepare 5 Shiso leaves
- Prepare 1 Ponzu
Cold Buckwheat Noodles Served with Grated Daikon Grilled Mackerel with Japanese Mayo and Teriyaki Sauce Topped with Bonito Flakes and Nori Flakes. Smoke Salmon and Avocado on Top. Set aside half of the sauce for brushing on the fish as it grills. For the fish: Preheat a grill or grill pan to.
Instructions to make Grilled Mackerel with Tomato, Shiso, Grated Daikon Radish, and Ponzu Sauce:
- Grill both sides of the fish. (If the fish is raw, sprinkle salt beforehand).
- Grate the daikon radish and drain the water a little. - Cut the tomato and shiso leaves into 1 - 2 cm pieces.
- Mix the grated daikon with the tomatoes and shiso leaves.
- Plate the fish and top with the ingredients from step 3, pour a generous amount of ponzu sauce and enjoy.
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