Skip to main content

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



Labels:

Comments

  1. Whats Cookin Italian Style CuisineDecember 6, 2009 at 8:49 AM

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

    ReplyDelete
  2. MaryMohDecember 6, 2009 at 2:59 PM

    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. ShirleyDecember 6, 2009 at 9:31 PM

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

    ReplyDelete
  4. Sokehah cheahDecember 7, 2009 at 12:51 AM

    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. KarineDecember 7, 2009 at 11:02 AM

    Great way to use mackerel! :)

    ReplyDelete
  6. Sokehah cheahDecember 7, 2009 at 4:15 PM

    Hi Karine
    Yes indeed and easy to cook.

    ReplyDelete
  7. penny aka jeroxieDecember 8, 2009 at 8:16 AM

    Oh! I like this simple and yummy dish!

    ReplyDelete
  8. Sokehah cheahDecember 8, 2009 at 11:58 AM

    Hi Penny
    Oh, yes, no frills dish!

    ReplyDelete
  9. Simply LifeDecember 11, 2009 at 5:59 AM

    oh that marinade sounds wonderful with it!

    ReplyDelete
  10. Sokehah cheahDecember 11, 2009 at 3:07 PM

    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

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slic...
Post a Comment
Read more

Snow Swallow Dessert ~ 天然野生雪燕

  Natural Wild Tragacanth Gum 'Snow Swallow' or Xue Yan is a gum derived from different varieties of sterculia trees.  It's actually a sap drained from the root of the plant and  the gum dries as it exudes and is then collected.  Once rehydrated will increase to about ten times in size and their white stringy, jelly like strands texture resembles that of the much prized and highly valued bird's nest.  One thing to take note when cooking this dessert is that the gum is highly soluble in water and cannot be boiled too long. Since it is 'cooling' for our internal organs, the elderlies should take this in moderation and not recommended for nursing mums for the breast milk may cause the baby to purge. Snow Swallow Dessert  ~   天然野生雪燕 Ingredients 8 gm Snow Swallow gums 10 gm red dates 10 gm goji berries 20 gm dried longan Rock or piece sugar to taste 1 litre water Pandan leaves (optional) Method Soak the Snow Swallow gums in plenty of water for at least...
Post a Comment
Read more

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.
22 comments
Read on for the Recipe