Mackerel with teriyaki sauce

European cuisine

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Description Products Steps

Tender mackerel meat is prepared both in restaurants and at home. It is loved for its high content of unsaturated fatty acids and the oily texture of the meat. There are countless cooking options, but baked with sauce is especially tasty and tender. Teriyaki sauce adds a special sweet-salty flavor and completely eliminates the characteristic smell of fish.

1. Calories
   164,43 kcal
2. Protein
   12,57 gram
3. Fat
   8,34 gram
4. Carbohydrates
   10,42 gram
5. ~ Time
   45 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Mackerel

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   1 piece = 400 g
2. Onions

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   1 piece = 80 g
3. Soy sauce

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   6 tbsp. l. = 90 g
4. Honey

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   1 tsp. = 7 g
5. Grated ginger root
   1 tsp. = 5 g
6. Sugar

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   1 tbsp. l. = 25 g
7. Table vinegar 6%
   1 tsp. = 5 g
8. Potato starch

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   1 tbsp. l. = 28 g

Steps:

1. 
   Peel the onion and cut it into rings. Dissolve starch in cold water.
2. 
   Prepare the sauce: Pour soy sauce into a preheated frying pan and add sugar. Add dried garlic and ground ginger. Add vegetable oil and honey. Mix all the contents. Pour the starch into the pan and, as soon as the mass begins to thicken, immediately remove from the heat and place it on a plate.
3. 
   Wash the mackerel, cut off the head and tail, remove all bones. Cut lengthwise into two parts and place the carcass in a baking dish. Top it with the prepared sauce and finely chopped onions. Place the mackerel in the oven preheated to 180° and bake for 30-35 minutes.
4. 
   Serve the fish lightly crumbled with grated cheese, boiled potatoes and seasonal vegetables.

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