Curry-Sautéed Horse Mackerel

 

[Ingredients (Serves 2)]

・Horse mackerel (filleted into three pieces): 2 fish worth

・Salt: A pinch

・Butter: 10g

・Olive oil: 1.5 tbsp

・Bitter melon (goya): 1/3 of a fruit

・Salt: A pinch

<Coating>

・Wheat flour: 1 tbsp

・Curry powder: 1.5 tsp

<Dressing Sauce>

・Sweet vinegar sauce (pre-made): 2 tsp

・Grain mustard: 1.5 tsp

[Preparation]

・Quickly rinse the horse mackerel, pat dry, sprinkle salt on both sides, and let sit for 5 minutes. Pat the fish dry again and lightly coat with the <Coating> ingredients.

・Cut the bitter melon in half lengthwise, remove the seeds and pith, and slice into thin half-moons. Toss lightly with salt; once softened, rinse with water and squeeze out the excess moisture.

・Combine the ingredients for the dressing sauce in a bowl.

【Instructions】

1. Add olive oil to a frying pan, arrange the horse mackerel, and cook over medium heat until browned on both sides. Finally, add the butter, coat the fish thoroughly with it, and transfer to a serving dish.

2. Bring a pot of water to a boil and add the bitter melon. Once boiling, drain into a colander and press down with a ladle to thoroughly remove the moisture. Add the bitter melon to the bowl with the dressing sauce, toss to combine, and arrange alongside the horse mackerel from step 1.