Source : Sprinkle Salt Over The Mackerel Fillet And Chill In The Fridge For Several Hours Pat Dry With Kitchen Paper Then Grill The Mackerel Or You Could Use ...
PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings
Sent by cookpad.japan
at : December 15, 2022
Step:
Sprinkle salt over the mackerel fillet and chill in the fridge for several hours. Pat dry with kitchen paper, then grill the mackerel. Or you could use store-bought salted mackerel.
Remove the bones from the grilled fillets and shred roughly. Do these preparations beforehand. I usually grill more than usual.
Cut the leek lengthways in half and chop finely. Rinse the komatsuna leaves and chop finely.
Heat sesame oil in a frying pan and add chopped ginger and Step 3.
Add Step 2 to the pan, and then Step 3. Stir quickly and add the ★ red chili powder and warm cooked rice.
Add ★ fish sauce and fry quickly. Drizzle ★ soy sauce onto the sides of the frying pan and toss quickly. Add the ★ black pepper and toasted sesame seeds. Adjust the seasoning by adding salt if necessary.
Transfer Step 6 to a serving dish. I sprinkled with black sesame seeds to finish.
This is more a mixed rice than a Chinese-style fried rice. Use more sesame oil if you want to fry the rice to a crisp.
Ingredients
1 fillet Mackerel (150 g)
1/2 tsp ☆Salt
1 tsp Ginger (finely chopped)
12 cm Japanese leek
1 bunch Komatsuna
400 grams Cooked rice (warm)
1 tsp Sesame oil
1/4 to 1/2 teaspoon ★Red chili powder (Korean)
1/2 tsp ★Fish sauce
1/2 tsp ★Soy sauce
1 ★Pepper
1 pinch ★Salt (for adjusting the seasoning)
1 tbsp Toasted sesame seeds
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