Chinese Food
Baked Spanish mackerel (Japanese style)
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The original recipe is Japanese baked autumn swordfish. It's from hhhaze, a snail girl. But my small town didn't have to sell autumn swordfish. So I bought swallow mackerel as a substitute. This is my first pot. It's a little too hot. But it's still delicious ~ ~
Cooking ingredients
Cooking Steps
Step1:Mix the seasoning. Smear it inside and outside the fish. Then put it in the fresh-keeping bag. Put it in the refrigerator for 12 days. At least one night.
Step2:Preheat the oven for 200 degrees. Bake the middle layer for 20 minutes over high and low heat. Turn once in the middle.
Step3:The best effect is that the skin is a little burnt. It's very good. Oil and salt are not required throughout the process. The sugar in the flavoring line and honey or maple syrup is enough to make the fish skin burn. It's a little sweet.
Cooking tips:The same method can be used to roast saury, salmon, mackerel and so on. It is basically suitable for the species with slightly thick skin. There are skills in making delicious dishes.
