Mackerel mackerel can be called truly universal, because due to its dense texture, it is suitable for cooking by any means: steaming, stewing, frying or baking. About some technologies of cooking this fish with the help of multivarkers, we'll talk further.
Mackerel in foil in multivark
Ingredients:
- mackerel carcasses - 3 pieces;
- hot chili pepper (large) - 1 pc .;
- garlic - 1 tooth;
- honey - 15 ml;
- peel and juice of two limes;
- a piece of ginger 3 cm long;
- sesame oil - 10 ml;
- Thai fish sauce - 10 ml.
Preparation
After removing the seeds from the chilli, finely chop it and combine it with the garlic grated, zest and lime juice, grated ginger root, fish sauce, honey and butter. In gutted and thoroughly washed fish cut off the head, dry the mackerel and cut along its entire surface, not cutting the flesh to the bone. Divide the marinade between the fish, first lay them on a sheet of foil, carefully grease them, and then wrap. If you have the time, you can leave the mackerel for half an hour in the fridge, or you can immediately put the carcasses in the bowl of the multivarquet and cook for half an hour at the Bake.
Mackerel steamed in a multivariate - recipe
Ingredients:
- carcass of mackerel - 480 g;
- a branch of rosemary, thyme;
- lemon - 3 slices;
- olive oil - 35 ml;
- leeks (white part) - 1 pc.
Preparation
Before preparing mackerel in a multivark, the fish must be gutted, then rinse thoroughly and release the carcass from the head and tail fin. Ventral and pectoral fins also cut, then dry the mackerel and put into its empty abdominal cavity rings of leeks, twigs of thyme, rosemary, several circles of lemon. Pour the fish with oil and season to taste, if necessary, cut the abdominal wall with a toothpick. Wrap the fish with foil, lay it in a steaming container, set the appropriate mode by typing a little water in the multivark, and then cook the carcasses for 25 minutes.
Mackerel with vegetables in the multivark
Ingredients:
- mackerel carcasses - 2 pieces;
- vegetable oil - 15 ml;
- garlic - 3 teeth;
- hot chili - 2 pcs .;
- cherry tomatoes - 280 g;
- vinegar - 15 ml;
- soy sauce - 15 ml;
- onion - 45 g;
- a bunch of green onions.
Preparation
Gutted fish browned on half of the oil, pre-seasoning. When the fish grasps, pour the remaining oil, add onion pieces, whole cherry tomatoes, green onion feathers, garlic, and pour everything with a mixture of vinegar and oil. Cook the fish on the "Bake" for another 15 minutes.