Recipe detail

Fish Grilled Thin Salt Mackerel

12. 4. 2023

Author: Gary CHIU

Company: Retigo Asia

Food category: Fish

Cuisine: Chinese

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Program steps

  • Preheating:
  • 265 °C

To view the entire table, move the table to the right.

1
Hot air
10 %
time icon Termination by time
time icon 06:00 mm:ss
probe icon 250 °C
ventilator icon 90 %
ventilator icon 

Ingredients - number of portions - 1

Name Value Unit
mackerel 160 g

seasoning recipe

Name Value Unit
Mirin 20 ml
salt 5 g
lemon 1 pcs
freshly ground black pepper, ground 0.5 g

Nutrition and allergens

Allergens:
Minerals: Ca, Co, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, B6, C, K, Kyselina listová

Nutritional value of one portion Value
Energy 310.5 kJ
Carbohydrate 0.3 g
Fat 20.8 g
Protein 30.5 g
Water 0 g

Directions

◇ Vacuum-frozen imported norwegian thin salt mackerel size L refrigerates to defrost naturally, avoiding bloody water from flushing
◇ Dry the mackerel with a paper towel, apply mirin on both sides of the mackerel, and let it dry naturally
◇ Mirin helps to remove the fishy smell, and the moisture on the air-dried surface achieves heat conduction more quickly
◇ The skin of the mackerel is painted with a knife pattern, which can squeeze out the oil more quickly and increase the appearance
◇ The skin of the mackerel is cooked upwards, and the high-temperature hot air will bake the oily mackerel crispy
◇ Channel operation avoids scrapping caused by early defrosting, and frozen mackerel is cooked directly

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