Steps to Make Perfect Steamed mackerel with herbs
Hey everyone, it's Brad, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Step-by-Step Guide to Make Homemade Steamed mackerel with herbs. It is one of my favorites. This time, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Steamed mackerel with herbs, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Steamed mackerel with herbs delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Steamed mackerel with herbs is 3 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Steamed mackerel with herbs estimated approx 30 minutes.
To begin with this recipe, we must prepare a few ingredients. You can have Steamed mackerel with herbs using 7 ingredients and 7 steps. Here is how you can achieve it.
Ingredients and spices that need to be Get to make Steamed mackerel with herbs:
- 3 whole mackerels
- Salt and pepper (I used pink salt)
- 7 lemongrass branches, cut in half and smashed
- 6 whole shallots, smashed
- 10 gram ginger, sliced
- 3 whole garlic, smashed and roughly chopped
- 6 slices lemon
Steps to make Steamed mackerel with herbs
- Mix the salt, pepper, shallots, and garlic.
- Slightly carve the fishes 2-3 slashes on each side.
Massage the fishes with the salt mixture. - Begin to assemble the steam tray.
I use a grill pan cover with foil. Leave the foil long enough to cover the whole pan when you fold. - Layer the steam tray in this order:
1- lemongrass lower halves, smashed.
2- some slices of ginger. Try to arrange so every fishes have ginger below them.
3- the fishes
4- some slices of ginger
5- shallot and garlic
6- olive oil over fishes
7- lemon slices (2 for each fish)
8- upper parts of lemongrass
Most important thing is every ingredients must cover the whole fish.
It should look like below.
- Then fold the foil, very tight and careful so the moist and vapor won’t come out.
- Preheat the oven to 180C under fan force, then put the pan with the fishes in for 25 minutes.
- After the time is up, leave it in the oven for another 10mins. Then take out.
Ready to serve.
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