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Grilled mackerel

Ingredients

Adjust Servings:

	2 mackerel
	2 tablespoons of Tom Yum paste
	2 tablespoons of fresh lime juice
	1 tablespoon of mayonnaise

Nutritional information

45 g

Protein

37 g

Fat

17 g

Carbs

616

Calories

Grilled mackerel

Name: Grilled mackerel
Total time: 20 min
Yield: 2
Cuisine: European
Ingredients: mackerel: 2; Tom Yum paste: 2 tablespoons of; fresh lime juice: 2 tablespoons of; mayonnaise: 1 tablespoon of

with Tom Yum paste

Features:

Cuisine:

European

20 min
Serves 2
Easy

Ingredients

2 mackerel
2 tablespoons of Tom Yum paste
2 tablespoons of fresh lime juice
1 tablespoon of mayonnaise

Directions

This is a very tasty grilled mackerel recipe, the tom yum paste marinade is perfect for the fish. The mackerel turns out very juicy and rich in taste.

In addition, mackerel is rich in phosphorus, calcium and magnesium, has a beneficial effect on the heart, reduces blood sugar, stimulates brain activity and improves memory.

Steps

Done

marinate mackerel

1. In a bowl, combine fresh lime juice, tom yum paste and mayonnaise, mix well until smooth.
2. Take fresh or freshly frozen mackerel. I had a frozen one, I defrosted it.
3. Gut the fish, rinse well under running water. Blot the moisture with a paper towel.
4. Thoroughly rub the marinade into the fish, put it in a bag or container and put it in the refrigerator for 2-3 hours. It’s good if the fish sits in the marinade overnight, then it will be more saturated with all the marinade juices.

Done

fry on the grill

1. Grease the grill with olive oil.
2. Place the mackerel on the grill and fry for 7 minutes on both sides.
3. Place the fish on a plate and decorate to taste.

Chef Hanna

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246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Grilled mackerel

with Tom Yum paste

Ingredients

Directions

Steps

marinate mackerel

fry on the grill

Chef Hanna

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