Let's make marinated mackerel easily with azuma-tei Shimesaba. Dijon mustard outstands the tastiness of the dish.Grain mustard brings out the deliciousness!
Level ★★☆☆☆
Defrost before cooking: Shimesaba
Cooking time: 10 minutes
Heating time: None
azumatei Products: Shimesaba
2 serve
Ingredients:
- Shimesaba x1 package
- celery x1 stem
- red pepper 1/4
- green pepper 1/4
For the marinate sauce - honey 2Tsp
- Dijon mustard 1Tsp
- Lemon 1Tbsp
- Vingear Tbsp2
- Salt 1/2 Tsp
- Black pepper to taste
- Olive oil 1Tbsp
Cooking instruction:
1. Mix all the "marinate sauce" ingredients in the bowl.
2. Slice Shimesaba thinly, around 5mm each.
3. Cut the celery 2cm each, cut the bell peppers as a cube.
4. In the "marinate sauce", place Shimesaba, celery and bell pepper.
5. Place the bowl in the fridge and leave it for at least 30 minutes before serving. Enjoy!
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