Culinary Workshop - Culinary Art - 2012.Feb
Ingredients
| Cold-season mackerel (dried) |
2 halves ... Sprinkle with sake (as needed) |
| Onion |
1 medium ... Thinly sliced |
| Tomato |
1 ... Finely chopped |
| Celery |
1/2 stalk ... Finely chopped |
| Basil (dried) |
2 tsp |
Seasonings
| Olive oil |
1 tbsp |
| Salt |
Slightly less than 1 tsp |
| Water-dissolved potato starch |
As needed |
Garnish
| Lemon and parsley |
As needed |
Steps
- Arrange onions on a heat-resistant plate, then place the mackerel on top. Steam for 4-5 minutes in a steamer, then let cool. Remove the mackerel and onions separately.
- In a pot, add olive oil and sauté the drained onions slowly until golden. Add basil and celery, and continue to sauté.
- Finally, add tomatoes, season with salt, and thicken slightly with water-dissolved potato starch.
- Cut the mackerel into bite-sized pieces, place on a plate, pour the sauce from Step 3 over it, and garnish with lemon and parsley.