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Simmered Spanish Mackerel and Spring Cabbage with Ginger

Costo $8, ahorrar $12

Fuente: Recommended by CookPal

  • 20 Min
  • 2 Porciones
  • $8

INGREDIENTES

  • Fish

    • 🐟 160g Spanish mackerel fillets (2 pieces)

  • Vegetables

    • 🥬 2 leaves spring cabbage

  • Seasoning

    • 🧂 A pinch of salt

  • Broth

    • 2 tbsp sake
    • 2 tbsp mirin
    • 1.5 tbsp soy sauce
    • 💧 200ml water
    • 2 slices ginger

PASOS

1

Cut the spring cabbage into bite-sized pieces.

2

Sprinkle salt on the Spanish mackerel and let it sit for 5 minutes. Pat dry with kitchen paper.

3

Add all broth ingredients to a frying pan and bring to a boil over medium heat. Add the Spanish mackerel and spring cabbage, spooning broth over the mackerel as it cooks.

4

Once the mackerel changes color, cover the pan and simmer on low heat for 7–8 minutes until the cabbage softens.

5

Remove the lid and continue simmering until the broth reduces to about 2/3 of its original volume.

NUTRIENTES

Por 1 porción

🔥

220

Calorías

  • 25g
    Proteína
  • 10g
    Carbohidratos
  • 5g
    Grasas

💡 Consejos

Use fresh spring cabbage for the best texture and flavor.Adjust the amount of soy sauce and mirin based on your taste preference.Serve with steamed rice for a complete meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.