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Fragrant, iodized and full of flavor, this Asian-style mackerel papillote recipe is a real treat.
Ingredients for 4 persons :
- 20 g cashew nuts
- 6 cl of rice vinegar
- 2 tbsp. 1/2 teaspoon soy sauce
- 2 tbsp. coffee sugar
- 4 mackerel fillets
- 10 g of ginger
- 1 carrot
- 240 g of Thai rice (or brown rice)
- 30g butter
- 2 tbsp. teaspoon fine salt
- Freshly ground pepper
Asian style mackerel papillotes
- Roast the cashews in a pan. Crush them then set aside.
- Prepare the marinade by mixing the rice vinegar, soy sauce and sugar. In a dish, place the mackerel fillets and pour the marinade. Film and place in the fridge for 30 minutes.
- Peel and grate the ginger.
- Peel and prepare the carrot in julienne (or tagliatelle).
- In a large pot of salted water, cook the Thai rice (or brown rice) for the indicated time. Drain it and keep it warm.
Preheat the oven to 150 ° C (th. 5).
- Arrange the mackerel fillets in the papillotes, then the ginger, the cashews and the carrot julienne. Add a few knobs of butter, close and place in the oven for about 10 minutes.
- Arrange the mackerel papillotes with the rice. Give a turn of the pepper mill and enjoy immediately!
To grate fresh ginger, there are special graters (stainless steel, bamboo, Japanese ceramic…), but a classic grater is also suitable (preferably fine).
Using a paring knife, peel the part of the rhizome to be grated then rub the piece perpendicular to the fibers to collect only the flesh (and not the fibrous parts). If you use fresh ginger a little, you can freeze it. With each use, take it out and grate it while still frozen (hard, the rhizome grates more easily).
Put it back in the freezer immediately after use because thawed, it becomes soft and impossible to grate.
If you don't have fresh ginger, you can use powdered ginger.
Recipe: A. Beauvais, Photo: F. Hamel