Egg-Coated Mackerel
Mellow flavor and a side of veggies.
25 minutes
335kcal
0.6g
- Nutrition facts are for one serving.
Ingredients(Servings: 2)
Directions
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Season the mackerel with (A) and set aside for some time.
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Julienne the snow peas, carrots and shiitake msuhrooms into strips. Stir-fry in sesame oil and and season with (B).
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Mix together the egg yolk, mayonnaise and light color soy sauce.
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Place the mackerel (patted dry) into an oven heated to 180C (356F) and allow to cook through for 7 to 8 minutes. Pat away any moisture again and then coat with (3). Place back into the oven and roast to perfection while being careful not to scorch.
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Arrange (4) on plates with a serving of (2) on the side.
Cooking Basics
Carrots - julienned
Cut into 4 to 5 cm (about 2 in.) lengths and peel each piece. It will be safer and easier to cut if the edge is thinly sliced off to create a flat surface and this cut surface is placed face down. Slice into 1 to 2 mm (0.5 in.) thick planks, stack by sliding these gradually, and then thinly julienne from end to end.
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