Minced Smoked Spanish Mackerel

Minced Smoked Spanish Mackerel

by Xiaoyingzi Gourmet

4.6 (1)
Favorite

Difficulty

Easy

Time

1h

Serving

2

I like to eat seafood and like the taste of the sea. That is because my parents are from Jiaodong Peninsula. I often eat seafood at home, and being a fish mother is a good hand. No matter what kind of fish my mother makes, it is very delicious. When I make it, I feel that there is something missing, so I always like to eat the fish my mother makes. I have learned a few fish methods from my mother over the years, but this method of smoking fish was invented by myself. Any similarity is purely coincidental. The Spanish mackerel meat is delicious, especially the Spanish mackerel dumplings, which is a famous dish in Jiaodong! To make dumplings, you need fresh mackerel. The frozen mackerel can be used as smoked fish in addition to being braised in brown sauce or braised in sauce.

Minced Smoked Spanish Mackerel

1. Right amount of Spanish mackerel

Minced Smoked Spanish Mackerel recipe

2. Cut the Spanish mackerel into 1cm thick slices while it is still half-frozen. If there is part of the intestines and stomach, you can easily remove it

Minced Smoked Spanish Mackerel recipe

3. Add 60 grams of umami soy sauce

Minced Smoked Spanish Mackerel recipe

4. Thirteen incense

Minced Smoked Spanish Mackerel recipe

5. 20g sugar, 20g salt

Minced Smoked Spanish Mackerel recipe

6. 40 grams of soy sauce, 50 grams of steamed fish and soy sauce

Minced Smoked Spanish Mackerel recipe

7. Mix evenly

Minced Smoked Spanish Mackerel recipe

8. Marinate for more than 4 hours, turning twice in the middle

Minced Smoked Spanish Mackerel recipe

9. Put the oil in the frying pan to heat, put the marinated fish fillets into the fry

Minced Smoked Spanish Mackerel recipe

10. Turn over to avoid paste pot

Minced Smoked Spanish Mackerel recipe

11. Fry until it's browned and you can get it out

Minced Smoked Spanish Mackerel recipe

12. Sauce: (30 grams of delicious soy sauce, 20 grams of balsamic vinegar, 50 grams of old rice wine, 30 grams of sugar)

Minced Smoked Spanish Mackerel recipe

13. Put the sauce together and stir well

Minced Smoked Spanish Mackerel recipe

14. Seasoning: dried chili, fresh ginger, garlic and peppercorns

Minced Smoked Spanish Mackerel recipe

15. Flatten the garlic and cut into granules, cut the ginger into fines, and cut the chili into granules

Minced Smoked Spanish Mackerel recipe

16. Put a little oil in the wok, first put the peppercorns and sauté

Minced Smoked Spanish Mackerel recipe

17. Add chili

Minced Smoked Spanish Mackerel recipe

18. Finally, add the minced ginger and garlic

Minced Smoked Spanish Mackerel recipe

19. When the scent comes out, pour in the seasoning juice immediately

Minced Smoked Spanish Mackerel recipe

20. Wait to cook again

Minced Smoked Spanish Mackerel recipe

21. Put the fried Spanish mackerel in the pot and mix quickly to make the soup penetrate into the fish fillet, until the soup is completely absorbed by the fish, it can be out of the pot. Serve on a plate, can be stored in a sealed bag in the refrigerator if you can't finish it at a time

Minced Smoked Spanish Mackerel recipe

22.

Minced Smoked Spanish Mackerel recipe

Tips:

Xiaoyingzi's words:
1. If it is not fresh spaniel, the frozen spaniel must be sliced in a semi-thawed state so that the flesh will not separate.
2. The marinated fish sauce should be more, and all the fish that needs to be marinated must be mixed evenly to ensure that each piece of fish has a taste.
3. The prepared fish can be stored in the refrigerator for about 15 days.
4. Tell me quietly, the more broken pieces of smoked mackerel, the more delicious and delicious!
5. In particular, the materials used here are approximate. When making it, they are put based on experience. If not enough, I will add more fish. For example, I made more fish this time, and I added the filler several times until I was satisfied. So far, there is no way to measure the specific amount. Besides, the seasoning of pickled things like this is all based on personal preference and does not need to be precise. As long as the fish is mixed evenly, it is OK.

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