Skip to main content
logo
Food Advertising by

Pan seared Mackerel with Teriyaki marinade


Made this for dinner recently ......... Pan seared Mackerel aka Ikan Tenggiri with Teriyaki marinade.  In Cantonese, this is called 'Kau Yu'.  Very simple and quick to make, with a minimum of ingredients and olive oil  resulting in a healthy, light and nourishing meal.





just marinate the fish block with some sea salt, massage in some honey and soy teriyaki marinade and round it off with a generous sprinkling of freshly ground black pepper ...... let it rest for an hour or more



...........the mackerel is so juicy...........



deliciously served with pan fried Portabello Mushrooms, squeeze in some lime,  fresh green salad ........ enjoy!

Recipe for Pan seared Mackerel with Teriyaki marinade

Ingredients
250 gm Mackerel block
3 Tsp Honey and Soy Teriyaki marinade
1/4 Tsp Sea Salt
125 gm Portabello Mushrooms
50 gm Garlic, chopped
3 Tsp Olive Oil
Freshly ground black pepper
Fresh Lime
Green Salad

Marinate the fish block with sea salt, teriyaki marinade,
black pepper for an hour or more if time permits

Preparation
Heat up a non stick pan, add in the olive oil
place the fish block in the pan,
cook for about 6 minutes under medium heat
flip over to the other side
cook till the fish is just nicely done
Transfer to a serving plate
Saute the chopped garlic
with the balance of oil in the pan
Add in the mushrooms, some salt, pepper
Cook, stirring often, for about 5 minutes
until the mushrooms release their moisture
and it then evaporates
Dish up and add to the fish block
Cut up some lime, garnish with some fresh greens
Serve hot



Comments

  1. wow! this looks fabulous we catch allot of fish here in Florida...have had mackeral, not like this...delicious!

    ReplyDelete
  2. I love this pan fried ikan tenggiri with plain rice....just what we used to eat a lot when we were back home...simple and very delicious. I wish I can get the fresh ones here. It's great for making fish balls.

    ReplyDelete
  3. Never tried mackerel this way!No-frills indeed!Simple.

    ReplyDelete
  4. Hi pegasuslegend
    Try this, very simple and delicious.

    Hi Mary
    Yes,it's great for making fish balls. But I'm very lazy to make fish balls, because we can get ikan tenggiri fish balls from the fishmonger, she sells them at 20 sen per piece, 10 sen size.

    Hi Shirley
    Yes, very simple. Or you can just fry and then drizzle light soya sauce over it, also delicious, very good with rice.

    ReplyDelete
  5. Hi Karine
    Yes indeed and easy to cook.

    ReplyDelete
  6. Oh! I like this simple and yummy dish!

    ReplyDelete
  7. oh that marinade sounds wonderful with it!

    ReplyDelete
  8. Hi
    Simply Life
    Yes it does, spicy and yummy.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Marble Castella Cake ~ 长崎蛋糕

What's for tea?  A soft, light and non-greasy Marble Castella ~  Kasutera cake.  I didn't line the pan with foil this time, only with parchment paper and was very pleased that the bottom of the cake didn't stick onto the paper and yielded a perfect brown base.  Indeed a delicious cake to be enjoyed at any time of the day.




Marble Castella Cake  ~    长崎蛋糕

Ingredients
120 gm high protein flour, sift twice5 egg whites5 egg yolks100 gm caster sugar20 ml honey4 tsp Cointreau1/2 Tbsp cocoa powder + 1/2 Tbsp hot waterMethod Line an 8 inch square pan with parchment paper, set aside.Mix honey with Cointreau, set aside.Beat egg whites till foamy, add in sugar gradually and beat till firm but not dry.Add in egg yolks one @ a time, on low speed and combine till creamy.Add in sifted high protein flour in 3 batches, mix on low speed till no traces of flour are visible.Add in honey Cointreau mixture on low speed.Pour batter through a sieve into a large bowl, weigh out 120 gm and in cocoa mix…

Chinese Pumpkin Pancake ~ 金瓜饼

This pumpkin pancake is soft and delicate and not too sweet as the sweetness is only from the red bean paste filling.   For a crispy pancake you can deep-fry them but I chose to just shallow pan-fry them in a non-stick pan.   This is great to serve as a tea-time snack over a cup of brimming hot Chinese tea.


Chinese Pumpkin Pancake ~ 金瓜饼(adapted from  'here' )

Ingredients
150 gm pumpkin, steamed (should get around 350 gm raw pumpkin))100 gm glutinous rice flour100 gm red bean pasteSesame seeds (optional)Method Peel the pumpkin, remove the seeds and steam the pumpkin.  Once soft, drain off water and mash it up.  Weigh out 150 gm.Add in half glutinous rice flour and mix well.  Continue to mix in the glutinous rice flour and lightly knead till the dough does not stick to your hands.Wrap the pumpkin dough with some red bean paste, roll and shape it into a round ball.  Gently flatten it to a round disc on your palm or with a rolling pin between plastic sheet.  Sprinkle on some sesame …

Chia Seed Banana Bread ~ 香蕉种子蛋糕

This moist Chia Seed Banana bread makes a great snack or a quick breakfast.  Loaded with chia seeds and lots of banana flavour, one can enjoy it with a cup of steaming hot coffee or tea.






Chia Seed Banana Bread ~   香蕉种子蛋糕
Ingredients 

150 gm plain flour90 gm wholemeal flour1 tsp bicarbonate of soda2 'L' eggs3 Tbsp Chia seeds1/8 tsp salt55 gm caster sugar55 gm brown sugar (I used Muscovado sugar)300 gm over ripe bananas, mashed. (about 3 bananas)1/2 cup canola oil1 tsp vanilla1/2 tsp cinnamon1/3 cup Buttermilk (1/3 cup milk + 1 tsp vinegar or lemon juice)1 banana, slit into halfMethod Line a 9 x 5 x 3 inch loaf pan with parchment paper, set aside.Mix the  buttermilk and let it sit for about 10 mins. or more.Whisk the plain flour, wholemeal flour, salt and bicarbonate of soda thoroughly.Add in the chia seeds and cinnamon.  Mix well.In another bowl, beat the eggs, caster sugar, muscovado sugar, oil, buttermilk and vanilla till well incorporated.  Add in the mashed bananas.  Mix till …