Mackarel Tuna Fish with Soy Sauce. Seared Tuna Steaks with Citrusy Soy SauceFood and Wine. Mackerel tuna fish with soy sauce – download this royalty free Stock Photo in seconds. Malaysian dish deep fried mackerel tuna fish with soy sauce.
Mackerel canned fish is the name of various species of oily and cold water fish. Mackerel fish help to improve cardiovascular health and that's why American Heart Association also recommends us to. A wide variety of mackerel canned fish in tomato sauce options are available to you, such as part, preservation process, and variety. You can cook Mackarel Tuna Fish with Soy Sauce using 12 ingredients and 6 steps. Here is how you cook it.
Ingredients of Mackarel Tuna Fish with Soy Sauce
- It’s 2 slice of mackarel tuna.
- Prepare 2 tbsp of black soy sauce.
- Prepare 1 of big chili or garlic.
- Prepare 2 of cayenne pepper (optional).
- It’s 2 of red onions.
- You need 1 of garlic.
- It’s 1 of spring onion.
- Prepare 1 of tomato.
- Prepare 1 tsp of salt.
- Prepare 1 tsp of bouillon powder.
- You need 100 ml of water.
- You need of Vegetable oil or olive oil.
Fried fish with chilli and spices, delicious food Thailand style. Stir Fried Beef Meat With Oyster Sauce. Pan-fried fish with soy sauce is one of the most classic Chinese recipe to enjoy white fish. Chinese restaurants love to serve their fish whole, and only sometimes thinly sliced, or in fillet form.
Mackarel Tuna Fish with Soy Sauce instructions
- Chop-chop onions, garlic, chili, cayenne pepper, spring onion and tomato.
- Slice sliced fish into bites size.
- Heat pan and oil then fry the fish until golden brown.
- Fry sliced onions, garlic, chili, spring onion, cayenne pepper and tomato then add fried fish..
- Add 2 tbsp sweet soy sauce, water, bouillon powder and salt then stir until cooked..
- Serve it.
This recipe with fish fillets is the easiest and most straightforward, and you can have a really nice fish dish for. In a small saucepan, combine the soy sauce, mirin, shallot, jalapeño, orange juice, lemon zest and juice, sugar and coriander. In a large nonstick skillet, heat the oil until shimmering. Season the tuna with salt and pepper. Dark, oily, full-flavoured fish, such as mackerel, are very popular in Japan.