It's plain itself. Samchi steak
If I were to pick my favorite fish, I would definitely pick mackerel. Not raw fish, but grilled fish. Even in the military, I ate mackerel very deliciously. I found out that there are fewer likes and dislikes of mackerel and that there are many people who like it I thought about writing this recipe. Samchi, which has less fishy smell and thick flesh, is famous for its lightness. The steak is grilled in the same way. It's different from beef I'd like to give you something light.
1 serving
Within 15 minutes
heegoi
Ingredients
  • Japanese Spanish mackerel
    1piece
  • Butter
    20g
  • onion
    1/4ea
  • King oyster mushroom
    1/4ea
  • peperoncino
    3ea
  • Salt
    little
  • Rosemary
    1g
  • Whole pepper
    little
  • Salt
    little
  • olive oil
    10ml
  • Lime
    1/3ea
Cooking Steps
STEP 1/5
Prepare the ingredients.
Please prepare boneless mackerel.
Boneless meat is much easier to eat.
STEP 2/5
Season the boneless mackerel with salt and pepper.
STEP 3/5
Place the mackerel on a buttered pan first and bake over high heat.
*As it is a steak cooking method, keep it on high heat unconditionally.
STEP 4/5
Add oil to the pan with the mackerel on it,
Grill the mushrooms and onions together.
At the end of the saesongi and onion baking, add peperocini and bake together.
STEP 5/5
Cook the finished mackerel one more time with a torch and transfer to a bowl. Then sprinkle lime juice and add onions, saesongi, and peperocini to finish.
* As much as you keep the heat high, you should be as careful of burning. You have to grill it over high heat to make the surface crispy. * Sprinkle lime juice according to your preference to catch the fishy smell as much as you can.
Cooking review
5.00
score
  • 113*****
    score
    I made a little change (add rosemary) when I saw what you made. The whole family enjoyed eating. Thank you.~^^
    2023-12-14 23:24
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