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

Hey everyone, it is Jim, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, mackerel tatsuta topped with grilled tomato. One of my favorites food recipes. For mine, I am going to make it a little bit unique. 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. In a bowl, toss the tomatoes, capers and lemon juice; season with salt and pepper.

Mackerel Tatsuta Topped with Grilled Tomato is one of the most popular of current trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Mackerel Tatsuta Topped with Grilled Tomato is something which I have loved my whole life. They are nice and they look wonderful.

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

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

Season with some freshly ground black pepper. Spoon the mixture over the fish. In a bowl mix together the mustard, honey, vinegar and oil. Add the warm potatoes, tomatoes, peas, spring onion and spinach.

Instructions 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.

Serve topped with the fish fillets. Try substituting the mackerel with salmon or tuna for a variety of fish each week. And since mackerel is a fattier fish than tuna, it turns especially. Remove the skin from a the mackerel fillets and break up into bite-size pieces. Serve with tomato salad and garnish with oregano.

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