Japanese Style Mackerel Meuniere
Top with vegetables for a healthy dinner.
- Nutrition facts are for one serving.
- Time to soak is not included in the cooking time.
Ingredients(Servings: 2)
Directions
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Fillet and rinse the mackerel. Dry off, pour on soy sauce and marinate for 10 min. Wipe away excessive soy sauce, lightly cover in flour and fry in olive oil.
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Cut the Japanese long onion into 3 cm (1.2 in) lengths, then each into long, thin strands. Julienne the carrot into thin strips. Soak all vegetables in water, strain and dry well.
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Place (2) on (1). Dress with ponzu sauce.
Cooking Basics
In Japanese, this style of cutting up long onions is called "white-hair slicing", in the image of slicing up the onion into such fine strips that these are similar to white (gray) hair.
Chop up into 4 cm (1.6 in.) lengths, slice each vertically and remove the soft core. Stack the outer layers and starting at one edge, julienne across into ultra-fine strips. These ultra-fine strips are not cooked when used as garnish. If placed in water for about 10 minutes, drained and squeezed of any excess moisture, these strips will be fresh and crunchy yet mellow in flavor.
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