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Simmered Spanish Mackerel and Spring Cabbage with Ginger

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $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

PASSOS

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 Porção

🔥

220

Calorias

  • 25g
    Proteína
  • 10g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

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.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.