Spanish Mackerel with Yuzu
Easy baked spanish mackerel with yuzu zest, the citrus flavor enhances the flavor of this delicious fish.
Foto: Just One Cookbook
Bahan-bahan
- 2 fillets Spanish mackerel (sawara) ((½ lb, 227 g))
- ¼ cup soy sauce ((4 Tbsp))
- ¼ cup mirin ((4 Tbsp))
- ¼ cup sake ((4 Tbsp))
- 1 tsp yuzu zest ((or lemon zest))
- 1 cup water
- ⅓ cup sugar
- 4 kumquats ((kinkan))
Langkah-langkah
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Gather all the ingredients.
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Combine seasonings and yuzu zest in a Ziploc bag and add the mackerel. Marinate the fish for 2-4 hours.
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In a small saucepan, bring water and sugar to a boil and boil until sugar is dissolved. Then add kumquats and bring to a boil then turn down the heat to simmer for 5 minutes.
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Preheat the broiler* with a rack placed about 6" (15 cm) away from the top heating element (in the middle) for 3 minutes. Line a baking sheet with foil for easy cleaning (Brush/spray the foil with oil or wrinkle up the foil so the skin doesn't get stuck). Remove the fish from the marinade and place it on the foil. Broil medium/high for 8-10 minutes, depending on the thickness of the fish, until the surface is blistered and brown a bit. You do not need to flip it. *Typical broiler setting: Low/450ºF/232ºC, Medium/500ºF/260ºC, and High/550ºF/288ºC. I use medium or high.
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Preheat the oven to 425°F (218ºC) with a rack placed in the middle. For a convection oven, reduce cooking temperature by 25ºF (15ºC). Remove the fish from the marinade and place it on a baking sheet lined with parchment paper. Bake until the surface is blistered and brown a bit, about 15-20 minutes. You do not need to flip.
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Serve immediately with the poached kumquats.
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You can keep the leftovers in an airtight container and store in the refrigerator for up to 2 days or in the freezer for 2 weeks.
Estimasi Nutrisi (per porsi)
Makronutrien
*AKG = Angka Kecukupan Gizi berdasarkan diet 2.000 kalori
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