Dry Roasted Spanish Mackerel

Name: Dry Roasted Spanish Mackerel
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g Spanish mackerel; 4 cloves garlic; 1/4 teaspoon sesame oil; 1/2 teaspoon Sugar; 1 teaspoon Cooking Wine; 1 teaspoon Soy sauce; 2 teaspoons squash powder; 1 Chives; 1/2 teaspoon salt; 3 tablespoons Vegetable oil

by Dance Spirit 1027

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Fujian relies on the sea to eat the sea, and seafood is basically what we eat every day at the table. When I was young, my father’s favorite thing to buy was Spanish mackerel. The meat is relatively hard, and it is generally eaten fried, and it is fragrant with rice porridge. When I came to my place, it was delicious to cater to my son. It was usually fried and then roasted dry, with a little garlic, which was really tempting.

Dry Roasted Spanish Mackerel

1. Buy the Spanish mackerel, wash the internal organs and cut into thick slices. These are the merchants who do it for me. Marinate them with salt and cooking wine for 15 minutes.

2. Add a little sweet potato powder, either coarse or fine powder

3. Put the fish fillets in a hot pan and fry them. The heat is medium to low throughout the process, and you can't turn them over, otherwise the fish will be fried.