Horse Mackerel Meuniere with Japanese-style Sauce

Horse Mackerel Meuniere with Japanese-style Sauce

Horse mackerel with a hearty garlic flavor.

Cooking time
20 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

Ingredients(Servings: 2)

2 fillets

a dash

a dash

1 clove

1 & 1/2 Tbsp

as needed


a dash

a splash


  1. Rinse off and dry the horse mackerel. Pre-season with salt and pepper. Thinly slice up the garlic. Cut up the bell peppers into thin slices. Break apart the maitake mushrooms.
  2. Place 1 Tbsp of olive oil into a fry pan and cook the garlic slices over low heat. Once brown and crunchy, remove the garlic chips.
  3. Without washing the fry pan from (2), lightly and evenly cover the horse mackerel from (1) with flour and cook in the fry pan until golden brown on both sides. Quickly wipe away any excess oil in the fry pan, pour in the cooking sake, and braise until cooked through.
  4. In a separate fry pan heat 1 & 1/2 Tbsp of olive oil, saute the bell peppers and maitake mushrooms, season with salt and pepper and serve together with the horse mackerel from (3).
  5. Place (A) together into a small pot and bring to a boil to prepare the sauce. Pour onto (4) and sprinkle on the garlic chips from (2).

Cooking Basics

Bell peppers - removing seeds

Cut the bell pepper in half, fold the stem and then remove the seeds with your fingers. This is an easier and less wasteful method than using a knife.

Garlic - thinly sliced

Cut the garlic clove with the skin removed vertically in two. Then use the heel of the knife to remove the core and thinly slice.


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