Goa x Japan

Recheado mackerel kabayaki don

Name: Recheado mackerel kabayaki don
Total time: 40 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 4 fillets about 600 g mackerel; Salt, to taste; 8 Kashmiri chillies soaked dried red chilli; 5 cloves garlic; 1 inch ginger; 1/2 tsp cumin seeds; 1/2 tsp black pepper; 3 cloves 1 small cinnamon stick whole spices; 2 tbsp vinegar; 2 tsp paste tamarind; 3 tbsp soy sauce; 2 tbsp sugar; 1 1/2 tbsp cooking oil (vegetable oil); 1 1/2 cups uncooked short grain rice (sushi rice); 1/2 tsp crushed timur (sichuan peppercorns); 2 tbsp pickled ginger; 2 sliced spring onion (green onion, scallion); 2 tsp sesame seeds

Goan recheado heat meets a Japanese grill glaze. Mackerel never looked this glossy.

40 minTime

35 gProtein each

hotSpice

Red masala, glossy glaze2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

693kcalsame

35 gproteinsame

3 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Mackerel4 fillets, about 600 g

Saltto taste

Dried red chilli8 Kashmiri chillies, soaked

Garlic5 cloves

Ginger2.5 cm

Cumin seeds½ tsp

Black pepper½ tsp

Whole spices3 cloves, 1 small cinnamon stick

Vinegar2 tbsp

Tamarind2 tsp paste

Soy sauce3 tbsp

Sugar2 tbsp

Cooking oil (vegetable oil)1½ tbsp

Short grain rice (sushi rice)1½ cups, uncooked

Timur (sichuan peppercorns)½ tsp, crushed

Pickled ginger2 tbsp

Spring onion (green onion, scallion)2, sliced

Sesame seeds2 tsp

Method

6 steps

1Cook the rice with 1 3/4 cups water, covered on low heat, 15 minutes. Rest 10 minutes.
2Grind the chillies, garlic, ginger, cumin, pepper, whole spices, vinegar and tamarind to a smooth recheado paste.
3Simmer 2 tbsp of the paste with the soy, sugar and 3 tbsp water on low heat 4 minutes until syrupy.
4Rub the rest of the paste and salt to taste over the fillets. Heat the oil in a nonstick pan on medium heat and cook skin side down 4 minutes.
5Flip and cook 2 minutes on medium heat. Brush with glaze, flip again and glaze for 30 seconds a side until sticky and the fish flakes easily.
6Lay the fillets over bowls of rice, spoon over the remaining glaze, and finish with timur, pickled ginger, spring onion and sesame.

Serve it like this

Lay a glossy fillet diagonally across the rice in a lacquered box or deep bowl, drizzle the glaze in a thin line, then add a tidy heap of pickled ginger in one corner.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Recheado mackerel kabayaki don

Make it your way

Ingredients

Method

Make it a meal