Horse Mackerel à la Meunière with Ume-Shiso Seasoning

Name: Horse Mackerel à la Meunière with Ume-Shiso Seasoning
Yield: 2 servings
Cuisine: American
Ingredients: 2 Horse mackerel; 1 dash Katakuriko; 1 dash Salt; 1 dash Pepper; 1 Umeboshi; 50 ml Sake; 1 tbsp Soy sauce; 3 leaves Shiso leaves

cookpad.japan @cookpad_jp

This is the fish recipe that is winning over my husband's meat-loving appetite. I thought of this recipe because it's a satisfying combination of fried and simmered fish.

The umeboshi gives this dish the sweet-salty flavor, so use big ones. Recipe by YASHIGANI

This is the fish recipe that is winning over my husband's meat-loving appetite. I thought of this recipe because it's a satisfying combination of fried and simmered fish.

The umeboshi gives this dish the sweet-salty flavor, so use big ones. Recipe by YASHIGANI

cookpad.japan @cookpad_jp

This is the fish recipe that is winning over my husband's meat-loving appetite. I thought of this recipe because it's a satisfying combination of fried and simmered fish.

The umeboshi gives this dish the sweet-salty flavor, so use big ones. Recipe by YASHIGANI

This is the fish recipe that is winning over my husband's meat-loving appetite. I thought of this recipe because it's a satisfying combination of fried and simmered fish.

The umeboshi gives this dish the sweet-salty flavor, so use big ones. Recipe by YASHIGANI

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Ingredients

2 servings

2Horse mackerel
1 dashKatakuriko
1 dashSalt
1 dashPepper
1Umeboshi
50 mlSake
1 tbspSoy sauce
3leaves Shiso leaves

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Steps

1

Remove the pit from the umeboshi, and use a knife to mince into a paste. Stir with sake and set aside. Slice the shiso into thin strips. Fillet the fish and place skin-side up. Season with salt and pepper; flatten and dust with katakuriko.
2

Heat vegetable oil (not listed) in a frying pan. Fry both sides over medium heat, then remove from the pan.
3

Use a paper towel to wipe the frying pan clean. Heat the umeboshi-sake mixture until the alcohol evaporates, then add the soy sauce.
4

Return the fish to the frying pan and baste with the sauce, garnish with the shiso leaves, and it's done.