Recipe of Ultimate Horse Mackerel à la Meunière with Ume-Shiso Seasoning

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Easiest Way to Prepare Super Quick Homemade Horse Mackerel à la Meunière with Ume-Shiso Seasoning. One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Horse Mackerel à la Meunière with Ume-Shiso Seasoning, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Horse Mackerel à la Meunière with Ume-Shiso Seasoning delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Horse Mackerel à la Meunière with Ume-Shiso Seasoning is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to prepare a few components. You can cook Horse Mackerel à la Meunière with Ume-Shiso Seasoning using 8 ingredients and 4 steps. Here is how you can achieve that.

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

Ingredients and spices that need to be Take to make Horse Mackerel à la Meunière with Ume-Shiso Seasoning:

1. 2 Horse mackerel
2. 1 dash Katakuriko
3. 1 dash Salt
4. 1 dash Pepper
5. 1 Umeboshi
6. 50 ml Sake
7. 1 tbsp Soy sauce
8. 3 leaves Shiso leaves

Steps to make to make Horse Mackerel à la Meunière with Ume-Shiso Seasoning

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.

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