A step-by-step recipe with a photo of cooking mackerel in foil on a steam bath. Secrets of cooking. How to clean fish properly? Calorie content and video recipe.
Food can be both healthy and tasty at the same time, such as foil-wrapped mackerel on a steam bath. This is an old and reliable way of cooking fish, where there is a minimum of body movements, but an excellent result is guaranteed. Moreover, the dish is delicious both hot and cold. Hot mackerel is very tender and juicy. It can be served hot with almost any side dish: mashed potatoes, spaghetti, rice, porridge … If the carcass is cooled and served chilled, the taste of mackerel will resemble hot smoked fish. At the same time, when it cools down, the fish does not lose its properties, but on the contrary turns into a very tasty delicacy. Chilled, it can be used as an ingredient in any salad or snack.
This recipe is the easiest, fastest and cheapest way to cook fish. Thanks to the chosen cooking method, the fish is suitable for children's and dietary tables. There is no fat and carbohydrates in the dish, only healthy proteins, which means that the calorie content of the meal is not high. Therefore, such mackerel can be consumed even in the evening, without fear of extra pounds.
See also how to cook tomato mackerel.
- Caloric content per 100 g - 115 kcal.
- Servings Per Container - 1 Carcass
- Cooking time - 45 minutes
Ingredients:
- Mackerel - 1 pc.
- Ground black pepper - a pinch
- Salt - a small pinch
- Seasoning for fish - 1 tsp
- Soy sauce - 1 tablespoon
Step-by-step cooking of mackerel in foil on a steam bath, recipe with photo:
1. Defrost the mackerel, because it is usually sold frozen in our country. Do not use hot water and a microwave oven for this, otherwise you will spoil the quality of the carcass meat and lose some of the beneficial vitamins. Only defrost the carcass naturally.
Before cooking, clean the entrails of the fish, remove the black film in the middle of the belly and cut off the head. If you want to cook mackerel with your head, then remove the gills, because they are poisonous and can spoil the taste of the finished fish. Wash the carcass under running water and dry with a paper towel. Place it on a piece of foil that should be twice the size of the mackerel.
2. Combine salt, black pepper and fish seasoning in a small container.
3. Wipe the inside and outside of the carcass well with the prepared mixture and pour over the soy sauce. If you wish, you can stuff the fish with onions, herbs, zucchini, carrots … You can sprinkle the mackerel with lemon juice.
4. Wrap the fish tightly in foil so that there are no empty spots. Place it in a colander and close the lid. Place the colander of fish in a pot of boiling water so that it does not come into contact with the strainer. Cook the foil-wrapped mackerel in the steam bath for about half an hour. If you will not serve it immediately after cooking, do not unfold it from foil, because it will keep the finished product warm.
See also a video recipe on how to steam mackerel.
