Mackerel and Eggplant Sandwich with a Zesty Lemon Glaze
Mackerel and Eggplant Sandwich with a Zesty Lemon Glaze
[2024 Busan Premium Seafood Recipe Contest] Category: Salted Mackerel / Recipe Name: Mackerel Eggplant Sandwich
The key to a delicious mackerel dish is effectively neutralizing its fishy odor. In this recipe, we use fresh lemon juice and zest to minimize any unpleasant smell, creating a delectable sandwich with tender eggplant. The term ‘sandwich’ originates from John Montagu, the 4th Earl of Sandwich, and metaphorically refers to something sandwiched between two items. Thus, we named this creation the ‘Mackerel Eggplant Sandwich’. It features a delightful contrast of crispy on the outside, moist on the inside mackerel, paired with subtly grilled eggplant. A bright lemon sauce adds a refreshing, non-greasy finish. Perfect for special occasions or a delightful brunch, this Mackerel Eggplant Sandwich is a must-try!
Main Ingredients- 2 packs Salted Mackerel
- 2 Eggplants
- 1 Lemon
- A handful of radish sprouts
- A small amount of white part of green onion
Cooking Instructions
Step 1
Let me guide you through the process of making this flavorful Mackerel Eggplant Sandwich.
Step 2
First, gather your main ingredients: the salted mackerel, fresh radish sprouts, white part of green onion, fresh eggplants, and an aromatic lemon.
Step 3
Wash the eggplants thoroughly. Slice them into thick pieces, about 1.5 cm thick, suitable for a sandwich. Make deep cuts on both sides of the sliced eggplant, spaced about 2-3 cm apart. This will help the sauce penetrate better and enhance the flavor.
Step 4
Lightly season the cut eggplants with salt and pepper. This step helps to draw out excess moisture and adds a base flavor.
Step 5
To effectively remove any fishy smell from the mackerel, squeeze the juice from half of the lemon. Pat the mackerel dry, then rub it with the lemon juice, salt, and pepper. Let it marinate for about 10 minutes. Adding 1 Tbsp of mirin at this stage is also beneficial.
Step 6
Prepare the batter by mixing tempura flour and cornstarch in a 1:1 ratio. Place this dry mixture into a plastic bag. Add the marinated mackerel to the bag and shake well to ensure an even coating of the batter. This ensures the mackerel will be extra crispy when fried.
Step 7
Heat a generous amount of oil in a frying pan over medium heat. Carefully place the battered mackerel into the hot oil and fry until golden brown and crispy on both sides. Once cooked, remove the mackerel and place it on paper towels to drain excess oil.
Step 8
Wash the lemon and thinly peel its zest. Then, thinly slice the lemon. The zest will be used for added aroma. In a small bowl, combine the lemon slices and 1 Tbsp of oligodang (corn syrup). Mix well and let it sit for a moment. This process softens the tartness of the lemon and adds a touch of sweetness.
Step 9
In a separate small pan, combine 1 Tbsp of soy sauce with the prepared lemon slices (or lemon juice). Simmer gently over low heat until the sauce slightly reduces and becomes bubbly. This creates your delicious lemon-soy sauce.
Step 10
As the sauce thickens slightly, add the fried mackerel to the pan. Continue to simmer over low heat, allowing the sauce to coat the mackerel evenly. Stir gently to prevent burning.
Step 11
Take the pre-seasoned eggplant slices and cook them in a lightly oiled frying pan over medium-low heat. Grill both sides until they are golden brown and tender. Ensure the eggplant is cooked through.
Step 12
Arrange two slices of the grilled eggplant. Place a layer of fresh radish sprouts neatly on top of one slice of eggplant. The crisp texture of the radish sprouts will add another delightful dimension to the sandwich.
Step 13
Carefully place the glazed mackerel onto the bed of radish sprouts. This is where the rich flavor of the mackerel meets the tender eggplant.
Step 14
Finally, top it off with the second slice of eggplant. Your visually appealing and incredibly delicious Mackerel Eggplant Sandwich is now complete! Enjoy your culinary creation.
